Brown Rice Salad

Ingredients

• •2 cups cooked brown rice, cooled
• •1 cup diced cucumbers
• •1 cup cherry tomatoes, halved
• •1/2 cup diced red bell pepper
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh mint, chopped
• •3 tablespoons extra virgin olive oil
• •2 tablespoons fresh lemon juice
• •1 teaspoon Dijon mustard
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper

Directions

1. 1Cook brown rice according to package directions and allow it to cool completely, about 30 minutes.
2. 2In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
3. 3In a large bowl, combine cooled brown rice, cucumbers, cherry tomatoes, red bell pepper, parsley, and mint.
4. 4Pour the vinaigrette over the rice mixture and toss gently until everything is well coated.
5. 5Refrigerate for at least 15 minutes before serving to allow flavors to meld.

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