Rice Salad Vinaigrette
(4 servings)
1 cup cooked rice
1 cup cooked green peas
1/2 cup olive oil
1/4 cup minced parsley
1/4 cup minced onion
2 tomatoes, peeled, seeded and cubed
3 Tbsp wine vinegar, or less
1 Tbsp finely chopped basil, or 1 tsp finely chopped mint
Combine all ingredients in a mixing bowl. Mix well and chill thoroughly before serving.
Note: One cup of leftover meat or poultry sliced into think strips may be substituted for the peas.