CUBAN RICE SALAD

Ensalada de Arroz Frio -- Cold Rice Salad

Prep time: 15 minutes

Total time: 15 minutes

Yield: 6-8 servings

Rice, the all-occassion side dish of the Latin table takes center stage in this cold salad rife with pickles, peppers, and green olives.

INGREDIENTS:

4 cups cooked rice

2 cups chopped green onion

2 cups chopped green bell pepper

2 cups chopped green olives

1 cup green peas, raw

2 cups chopped sweet pickle

2 cups chopped dill pickle

6 hard-boiled eggs, chopped

DRESSING

1/3 cup olive oil

1/3 cup lime juice

1 1/2 teaspoons ground cumin

2 cups real mayonnaise

2 hard-boiled eggs, whole

Salt and pepper to taste

 Toss the cooked rice with the onion, green pepper, olives, peas, and pickles.

Make the dressing by placing the olive oil, lime juice, and cumin in a blender and whipping until the oil and juice are emulsified.

Add the mayonnaise and 2 hard-boiled eggs (shells removed, of course) and continue to process until well blended.

Salt and pepper the dressing to taste.

Mix the dressing with the rice mixture. Gently fold in the 6 hard-boiled eggs.

Refrigerate for a minimum of 4 hours, but preferably overnight.

Serve chilled and keep cold. The salad that is!