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Greek Rice Salad

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Greek Rice Salad-PIC

Ingredients for 4 servings

  • 1 Cup Cooked Brown Rice
  • 1 Cup Chickpeas, Drained and Rinsed
  • 1 Cup Cherry Tomatoes, Halved
  • 1 English Cucumber, Diced
  • 1 Shallot, Minced
  • 3 Ears of Corn, Kernels Cut from Cob
  • 1⁄2 Cup Crumbled Feta Cheese
  • 1⁄2 Cup Kalamata Olives, Diced
  • Zest and Juice of 1 Lemon
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Fresh Mint, Chopped
  • 2 Garlic Cloves, Minced
  • Salt & Pepper


In a medium bowl, combine cooked rice, chickpeas, cherry tomatoes, cucumber, shallot, corn, Feta cheese and olives.

In a small bowl, whisk together juice and zest of lemon, olive oil, oregano, mint, garlic, salt and pepper. Pour over salad and stir together.

Serve warm or cold.

Wine Pairing: A to Z Pinot Grigio

Beer Pairing: Bale Breaker Field 41 Pale Ale

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