Brown rice creates a delicious foundation for summer veggies. Tossed together with the yummy lemony dressing below makes this the perfect summertime salad!
3 cups cooked brown rice, cooled
1/2 cup lightly toasted walnuts, coarsely chopped
1/2 red bell pepper, cored, seeded, and diced
1/2 yellow bell pepper, cored, seeded, and diced
1 cup fresh or frozen corn kernels, blanched or raw
1-pint grape tomatoes halved
1 small cucumber, peeled, seeded, and diced
1/2 cup sweet onion, diced
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 tablespoon stone-ground mustard
1 tablespoon agave nectar
1/2 teaspoon kosher salt
1/2 teaspoon hot sauce
freshly ground black pepper
3 tablespoons extra virgin olive oil
Combine the brown rice and nuts in a large serving bowl. Toss in the bell pepper, corn, tomatoes, cucumber, and onion. Set aside.
Whisk together the lemon juice, vinegar, mustard, agave, salt, hot sauce, a dash of freshly ground black pepper, and olive oil in a small bowl.
Pour the dressing over the salad and toss again. Allow it to rest for 10 to 15 minutes before serving.
Adjust the seasoning, lemon juice, hot sauce, olive oil, and salt and pepper to taste just before serving.
Refrigerate any leftovers.