Greek Rice Salad
By Diane Ambrose
(Santa Clarita, California)


2 cups cooked white rice
1 15 oz can drained and rinsed black beans
1 1/2 cups fresh tomato salsa (store bought or homemade) tomatoes, onion, chilis
6 oz. crumbled feta cheese
1 cucumber chopped
1 small jar of garlic stuffed green olives sliced
1 bunch of scallions chopped
1 bunch of cilantro or Italian parsley chopped
3 stalks chopped celery
1/2 cup balsamic or Italian vinaigrette dressing

Combine all ingredients
Mix in dressing
Refrigerate overnight or for at least 8 hours

Feel free to improvise with this recipe. Red onion is great mixed in as is avocado.

This is a hit at our house. Everyone wants seconds.

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