Ingredients

FOR THE DRESSING
1 tablespoon Olive oil
1 1/2 tablespoons Balsamic vinegar
1 teaspoon Coarse salt
1/4 teaspoon Freshly ground black pepper
1/4 teaspoon Dijon mustard
FOR THE SALAD
1 1/2 cups Cooked wild rice, made according to package directions; 3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked), made according to package directions
1 Yellow bell pepper, cut into 1/2-inch pieces
1/2 Red onion, finely chopped
2 stalks Celery, cut into 1/2-inch pieces
1/2 Seedless cucumber, quartered lengthwise and cut into 1/4-inch slices
6 ounces Red cherry tomatoes, quartered
1/4 cup Chopped fresh, cilantro

Description

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