Recipe(tried): Rice and Nut Salad

Rice and Nut Salad
Servings 4

2 tbsp olive oil
2 tbsp lemon juice
salt and freshly ground black pepper
1 envelope Italian Seasoning
1/4 cup golden raisins
1/3 cup currants
1 1/4 cups cooked brown rice, well drained
3/4 cup blanched almonds, chopped
1/2 cup cashew nuts, chopped
1/2 cup shelled walnuts, chopped
15-ounce can peach slices in natural juice, drained and chopped
1/4 cup cucumber, cubed
1/4 cup cooked red kidney beans
1 tbsp chopped, pitted black olives

Put the olive oil, lemon juice, and salt and pepper and Italian Seasoning into a screw-top jar, and shake vigorously until the mixture has thickened. Put the golden raisins and currants into a small bowl and cover with boiling water. Leave to stand for 10 minutes, then drain the fruit. Mix together the rice, nuts, soaked fruit, peaches, cucumber, kidney beans, and olives in a large mixing bowl. Pour the dressing over the salad and mix together thoroughly, ensuring all the ingredients are evenly coated.