1 large heirloom tomato, cubed
2 tablespoons fruity extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper to taste
Rancho Gordo Pineapple Vinegar to taste
1 cup cooked Rancho Gordo Wild Rice
1/2 cup cooked white beans, such as Rancho Gordo Cassoulet or Alubia Blanca beans
Chopped fresh parsley for garnish
Serves 1–easy to scale up
In a bowl, combine the tomato, olive oil, salt and pepper, and vinegar. Let stand for at least 30 minutes.
To make the salad, toss the wild rice with a generous drizzle of olive oil. Make a ring around a bowl with the rice, then add the macerated tomatoes and finally the cooked beans. Sprinkle with parsley and maybe indulge yourself with one small drizzle of olive oil.