Rice Salad Vinaigrette - cooking recipe

Ingredients

1/3 c. finely diced carrots
3/4 c. green beans, cut in 1/4-inch bits
1/4 c. diced celery
1/4 c. diced green bell pepper
1/2 c. chopped red onion
3 Tbsp. minced fresh parsley
2 1/2 c. cooked rice, warm or cold
4 Tbsp. grated Parmesan cheese
4 Tbsp. olive oil
3 Tbsp. white wine vinegar
salt to taste
fresh ground black pepper to taste
pinch of thyme
pinch of basil
pinch of oregano

Preparation

Cook the carrots and green beans in a minimum of salted water until they are barely tender and drain immediately.
Combine the first 7 ingredients in a large bowl and toss together.
Combine the cheese, olive oil, vinegar and seasonings and whisk until smooth.
Pour the dressing over the salad, toss until everything is thoroughly combined and put in the refrigerator to chill for several hours.
Serves 4 to 6.