Rice Salad [0000425]

Ingredients:
1 cup cooked brown rice (gluten-free)
1/2 cup cherry tomatoes, halved
1/4 cup cucumber, diced
1/4 cup red bell pepper, diced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
Chopped fresh parsley for garnish

Steps:

In a large bowl, combine cooked brown rice, cherry tomatoes, diced cucumber, and diced red bell pepper.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing.
Pour the dressing over the rice mixture and toss until well coated.
Allow the flavors to meld by refrigerating the salad for at least 30 minutes.
Garnish with chopped fresh parsley before serving.
Serve chilled as a refreshing gluten-free side dish or light meal.
Enjoy your simple and tasty Rice Salad!