Latin / Iberian · serves 4 · about 40 minutes
From the Iberia kitchen — dinner, lunch, built around what Gustavo keeps on the shelf.
Ingredients
- 2 cups Iberia Jasmine Rice
- 1 can Iberia Organic Chickpeas, drained and rinsed
- to taste ½ cup Iberia Spanish Manzanilla Olives Stuffed with Anchovies, sliced
- 1 tablespoon salt
- to taste 1½ cups cherry tomatoes, quartered
- to taste 1½ cups cucumber, diced
- to taste 1½ cups yellow bell pepper, diced
- to taste ½ cup canned corn, drained
- to taste ¼ cup pickled cucumber, diced
- 1 small shallot, finely chopped
- 1 cup parsley, finely chopped
- to taste ¼ cup Iberia Organic Extra Virgin Olive Oil
- 2 tablespoons lemon juice
- 1 tablespoon mustard
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon salt
- to taste ½ teaspoon black pepper
Method
- Cook Iberia Jasmine Rice according to package directions until tender. Drain and spread on a tray to cool completely.
- Prepare the dressing by whisking together Iberia Organic Extra Virgin Olive Oil, lemon juice, mustard, honey, ground cumin, salt, and black pepper until well combined.
- In a large bowl, combine the cooled rice, Iberia Organic Chickpeas, Iberia Spanish Manzanilla Olives, cherry tomatoes, cucumber, yellow bell pepper, corn, pickled cucumber, shallot, and parsley.
- Pour the dressing over the salad and mix until everything is evenly coated.
- Serve immediately or refrigerate until ready to enjoy.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.