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This is the most basic rice salad. It’s a good use for leftover rice. I use Jasmine rice, most of the time, because it doesn’t stick, even left over.

Ingredients:

2 roma tomatoes  (Roma tomatoes keep much longer than regular tomatoes, so they’re inherently cheaper, because they won’t go bad before you use them up.)

2 cucumbers

3 tablespoons red wine vinegar (Vinegars from wine are usually gluten-free. A cheap brand is fine.)

1/2 cup olive oil (Cooking oils are usually gluten-free, unless the manufacturer makes wheat-germ oil. Inexpensive or small olive grower brands are safest.)

2 teaspoons capers

8 black olives from a can (Set aside the rest for tapenade or snacking.)

1 can shrimp

1 1/2 cups leftover cooked rice  (When you cook rice, just add two extra cups, and then refrigerate for later use for up to a week.)

1 tsp black pepper (McCormick single-ingredient spices are gluten-free.)

Kitchen apparatus:

cutting board

chopping knife

mixing bowl

measuring cup

tablespoon

Wash and chop the tomatoes into large dice. Peel and dice the cucumbers.Open the cans of olives and shrimp. Dice the olives.  Add the cold cooked rice, tomatoes, cucumbers, capers, diced olives and shrimp to the salad bowl. Sprinkle with pepper, and mix until the dressing coats everything.

Note:  you could make this with celery, or odds and ends of kitchen condiments–if you look carefully at the photo, I also added four diced green olives, because that is what I had left in a jar. Also, without the shrimp, it’s a very cheap recipe.

Serves four, for about $2.00 a serving.