Here is the recipe for the rice salad we, moms, brought to dinner time picnics on our Tuscan beach, and the kids devoured! An easy, refreshing and nutritious summer salad to be enjoyed during all kind of gatherings with family and friends. A great idea to bring for a pot luck, you will be invited again!

Ingredients for 8 people:

1 pound of raw rice, either Arborio (a bit creamier after cooking), or long grain (separates after cooking)

2 chicken bouillons

1/2 cup of canned corn (drained)

2-3 tbsp pitted and chopped black olives

2 tbsp cocktail onions

2-3 tbsp of capers

1 red or yellow pepper, diced

2 middle size carrots, peeled and thinly sliced

2 sticks from the heart of a celery, diced

2 salad tomatoes, diced

fresh basil leaves, torn by hand

extra virgin olive oil (best if first cold pressed)

the juice of a lemon, 1/2 if large

salt and pepper to taste

What to do:

In a large pot, put enough water to cook the rice and the bouillons. Bring to a boil, add the rice and cook until done, to your preference, but not mushy. Drain the rice.

While the rice cooks, put all the chopped vegetables into a large salad bowl, and dress them with some olive oil and lemon juice

Add the drained rice to the veggies and gently mix all together. Let the salad cool off, and adjust the dressing adding some oil, lemon juice, salt and pepper.

You might add any other fresh raw vegetable to your salad, as well as other herbs, like cilantro (more pizzaz) or parsley.

For a more satiating dish, you might add hard boiled eggs, diced fresh mozzarella, canned tuna fish or small cubes of salami. I am obviously partial to the salame Toscano.

ENJOY!