Rice Salad With Peas And Prosciutto

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Washington Post


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3 cups cooked basmati rice, cooled to room temperature

1 1/2 ounces thinly sliced prosciutto (about 3 slices), cut into 1/4- to 1/2-inch squares

4 ounces quickly cooked peas, cooled in ice water (1 cup)

1/2 large red bell pepper, seeded and cut into 1/4-inch dice (1/2 cup)

3 tablespoons finely chopped parsley

2 tablespoons red wine vinegar

1 teaspoon balsamic vinegar

1 tablespoon extra-virgin olive oil, or more to taste


Freshly ground black pepper

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