MeXscape

I love this salad, particularly in the Summer. It is light and refreshing, yet still filling, thanks to the rice.

The marinated peppers also make a great alternative topping for the Tuna Carpaccio Bruschetta.

Ingredients:

1 red bell pepper
1 yellow bell pepper
10 button mushrooms
½ cup corn oil (or whatever oil you prefer)
2 tablesoons red wine vinegar
2 tablespoons lime juice
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
4 cloves garlic, minced
½ cup sliced green onions
2 tablespoons chopped fresh basil
3 cups cooked rice (day-old rice is best)

Preparation:

Cut peppers into strips about 1 inch long and ¼ inch wide. Slice mushrooms.

In a large well-sealing container, whisk together oil, mustard, vinegar, lime, salt and pepper until emulsified. Stir in green onions, basil and garlic. Add the vegetables to the dressing and coat well. Cover and marinate in the refrigerator for at least two hours, up to a full day, turning the container over occasionally to marinate the vegetables evenly.

Stir in rice. Serve.

Cook's Notes: thinly sliced onion can be substituted for the green onion. This salad is best served midway between refrigerator and room temperature, making it a great dish to bring to parties.
Serves: 6
Prep time: Total 24 hours, active 15 minutes