tangy italian black rice salad

Ingredients

for the salad:

• 2
  
  cups cooked black rice, at room temperature
  
• 1/2
  
  red bell pepper, cut to 1/2″ dice
  
• 1/2
  
  yellow bell pepper, cut to 1/2″ dice
  
• 4
  
  green onions, thinly sliced
  
• 1
  
  large tomato, seeded and cut into 1/2″ dice
  
• 1
  
  cup fresh mozzarella, cut to 1/2″ dice
  
• 2
  
  cups kale leaves, tough stems removed, finely chopped
  
• 1/4
  
  cup fresh basil leaves, thinly sliced
  
• 2
  
  tablespoons fresh mint leaves, thinly sliced
  

for the lemon vinaigrette:

• 1
  
  lemon, zested and juiced
  
• 1
  
  teaspoon dijon mustard
  
• 4
  
  tablespoons olive oil
  
• 1/2
  
  teaspoon kosher salt
  
• 1/4
  
  teaspoon black pepper
  
• 1
  
  large clove garlic, minced
  

Directions

1. Combine the rice, bell peppers, onion, tomato, mozzarella and kale into a large bowl. Set aside.

2. In a small bowl, whisk together the lemon zest, juice, dijon mustard, olive oil, salt, pepper and garlic until emulsified.

3. Add the basil, mint and dressing to the salad and toss well to combine. Serve.