8 servingsPrep Time
1 1/2 cups: water
1 (6 ounce) package: long grain and wild rice mix (such as Uncle Ben's®)
1 (10 ounce) package: frozen peas
1 (6.5 ounce) jar: marinated artichoke hearts, drained
1 (6 ounce) can: sliced black olives, drained
1 cup: diced roma tomatoes
1 bunch: fresh parsley, finely chopped
3: green onions, sliced
1/2 cup: white balsamic vinegar
1/4 cup: canola oil
1/4 cup: white sugar
Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.
Calories: 252 kcal
Carbohydrates: 35.4 g
Cholesterol: 0 mg
Fat: 10.9 g
Fiber: 4 g
Protein: 5.4 g
Sodium: 634 mg