Mexican Rice Salad with Olives

Mexican Rice Salad with Olives
Total Time

20 min.

Serving & Size

½ cup / 125 ml

Add To Pantry

For a full-flavoured rice salad, add Pace® Mild Thick & Chunky Salsa to this mouthwatering blend of black olives, parsley, celery and rice!

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Pace® Mild Thick & Chunky Salsa
500 mL
16 oz

A thick, rich texture and bold chunks of fresh tomatoes, onions and jalapenos makes this the perfect dip, the perfect topping, or the perfect addition to any meal. Mild. Packed 4 jugs to a case.

Rice, cooked 3.03 kg 101 oz
Black Olives, pitted and chopped 500 g 16 oz
Parsley, chopped 125 mL 1/2 cup
Pepper 15 mL 1 tbsp
Red Onion, diced 125 g 4 oz
Red Peppers, diced 125 g 4 oz
Celery, diced 125 g 4 oz
1. Combine all ingredients. Toss well.
2. Refrigerate for at least 2 hours to develop flavours.

Recipe Tip

  1. Serving Suggestion: Serve on salad bar or as a side dish.

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