Makes 6 servings.
- 6 cups cooked rice
- 2 15-ounce cans garbanzo beans, drained and rinsed
- 2 tomatoes, seeded and chopped
- 1 medium-size red onion, chopped
- 1/3 cup sliced black olives
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup prepared viniagrette salad dressing
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