Italia a Tavola- Neapolitan Rice Salad

Insalata di Riso alla Napoletana

Neapolitan Rice Salad

Ingredients for 4 servings

(Fresh organic ingredients are always preferable)

9 oz of rice (cooked and cooled to room temperature)

2 zucchini, cubed

1 carrot, cubed

1 cup of fresh cannellini or white beans, cooked in salted water

with a sprig of rosemary.

1 yellow pepper, cubed

1 large tomatoes, drained and cubed (save the juice)

1 small cucumber, seeded and cubed

2 TbS of capers, chopped finely

Basil, chopped

lemon juice, olive oil, oregano, salt pepper.

Lightly stir fry the carrot, the zucchini, the pepper, until tender but still firm; add salt pepper and the oregano and set aside.

In a bowl mix ¼ cup of olive oil with the juice of ½ lemon; add the juice of the tomato, basil, capers salt and pepper.

Put this dressing in the rice and mix very well, add the rest of the ingredients and  mix well again. For a more complete meal you can add shrimps or a can of tuna fish.

A wonderful summer dish!

This recipe is dedicated to Marilyn, because she waited do long for it!!.