Herb Greek Salad with Tomato Rice


Herb Greek Salad with Tomato Rice
Prep time: 
Cook time: 
Total time: 
Whisk your taste buds away to a warmer day with this flavorful, plant-based salad. It also makes for great leftovers so you can treat yourself to two days of sweet summertime flavor.
  • Rice:
  • 1 cup brown rice
  • 1½ cups water
  • 8 oz can of tomato sauce
  • Dressing:
  • 1 lemon, juiced and zested
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • ¼ cup olive oil
  • salt and pepper
  • Salad:
  • 15 oz. can garbanzo beans
  • 14 oz. can artichoke hearts, drained and quartered
  • 1 small cucumber, pealed and chopped
  • ½ bell pepper, seeded and chopped
  • ⅓ cup canned diced tomatoes, drained
  • ¼ cup chopped olives
  • ¼ cup fresh cilantro
  • 2 Tablespoons fresh basil
  • 1 Tablespoon fresh mint
  • 1 avocado, cubed
  1. Directions:
  2. In a heavy bottomed pan, add rice, water, and tomato sauce. Bring to a boil, cover, and simmer for about 50 minutes.
  3. Once rice is cooked, allow to cool completely.
  4. Mix together tomato rice, beans, artichoke hearts, chopped vegetables, and herbs to a large bowl.
  5. Whisk dressing ingredients together in small bowl.
  6. Toss salad with dressing and gently mix in avocado before serving.
  7. Enjoy!