Wednesday, September 5, 2012

Hatch Pepper Jasmine Rice Salad

3 cups cooked Jasmine long grain white rice
4 large mild roasted Hatch peppers, coarsely chopped (remove seeds)
1 cup coarsely tomatoes
1/2 small red onion, chopped 
1/2 cup dried cranberries
1/4 cup sliced almonds
Handful fresh parsley, chopped
1 large lemon, juiced
1/2 cup olive oil
Sea salt and black pepper

Combine all the ingredients. Season with sea salt and black pepper. Drizzle extra olive oil on top to serve.

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