Brown Rice Salad

🛒 Ingredients

• Cooked Brown Rice 150 g · 165 kcal
• Red Bell Pepper 50 g · 15 kcal
• Cucumber 50 g · 8 kcal
• Cherry Tomatoes 50 g · 9 kcal
• Red Onion 20 g · 8 kcal
• Fresh Parsley 5 g · 2 kcal
• Extra Virgin Olive Oil 15 g · 120 kcal
• Lemon Juice 15 g · 4 kcal

👨‍🍳 Instructions

1. Cook the brown rice according to package instructions; once cooked, let it cool completely.
2. While the rice cools, finely dice the red bell pepper, cucumber, and red onion. Halve the cherry tomatoes and chop the fresh parsley.
3. In a large bowl, combine the cooled brown rice, diced vegetables, and chopped parsley.
4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create the dressing.
5. Pour the dressing over the rice and vegetable mixture, then toss gently until all ingredients are well combined and coated.
6. Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld, then serve cold.