o 4 cups cooked brown rice, cooled
o 1 1/2 cups zucchini, seeded and small dice
o 1 1/2 cups English cucumbers, seeded and small dice
o 20 -25 grape tomatoes, halved ( quartered, if large or cherry tomatoes)
o 1 medium purple onion, small dice
o 1 cup parsley, packed and minced
o 1/2 cup cilantro, packed and minced
o 1/2 cup spearmint, packed and minced
o 1/2 cup fresh lemon juice
o 1/2 cup olive oil
o 2 teaspoons yellow mustard
o 1 1/2 teaspoons ground cumin
o salt and pepper, to taste
1. Combine all salad ingredients in a large bowl.
2. Whisk together dressing ingredients, adding salt and pepper to taste. Toss salad with dressing.
3. Allow to set in refrigerator 2-3 hours to allow flavors to mingle. Mix well before serving.