Tomato-Rice Salad

Ingredients:
One (6 ounce) jar marinated artichoke hearts
2 tablespoons lemon juice
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice, chilled
Three large tomatoes, seeded and diced
One medium red onion, diced
One (5-3/4 ounce) can whole black olives, drained and quartered
1/4 cup chopped fresh parsley

Directions:
Drain artichokes, reserve marinade and slice in half. Combine lemon juice, garlic, salt and pepper and reserved marinade. Gently combine dressing, rice, artichoke hearts and remaining ingredients and mix well to coat.

Recipe makes six to eight servings.

Nutrition information per 6-ounce serving:
Calories: 211
Total Fat: 5g
Saturated Fat: trace
Protein: 5g
Carbohydrate: 38g
Fiber: 4g
Cholesterol: 0
Sodium: 519