Recipe: Tomato Artichoke Rice Salad

Tomato Artichoke Rice Salad

1 jar (6 oz.) marinated artichoke hearts
2 tbsp. lemon juice
1 tsp. finely chopped garlic
1/2 tsp. salt
1/4 tsp. pepper
3 cups cooked, cold rice
1 1/2 lbs. (3 large) fresh California tomatoes, seeded, diced and drained
1 cup finely chopped red onion
1 can (5 3/4 oz.) pitted whole black olives, drained and cut in quarters
1/4 cup chopped parsley

Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise; reserve.

Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients.

Yield: 6 servings
Source: California Tomato Commission