Rice Salad with Peppers and Feta

  • Yield 4 servings


3 cups cold (leftover) rice
1/2 cup chopped roasted red peppers
1/2 cup crumbled feta cheese, 1 can white beans (rinsed and drained)
1/4 cup chopped parsley
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar


  1. Combine rice, roasted red peppers, feta cheese, white beans, parsley, olive oil and sherry vinegar.