Rice and Peas Salad

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup cooked rice
  • 1 cup cooked green peas
  • ¼ cup finely minced parsley
  • ¼ cup finely minced onion
  • 2 tomatoes, peeled, seeded and cubed
  • 1 tablespoon finely chopped fresh basil or 1 teaspoon finely chopped fresh mint
  • Salt and freshly ground black pepper
  • ½ cup olive oil
  • 3 tablespoons vinegar, or less

    Method

    Combine all the ingredients in a mixing bowl. Mix well and chill thoroughly before serving.