California Brown Rice Salad

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Lots of veggies and warm brown rice in a balsamic vinaigrette.

Ease: super quick Type: salad, entree, lunch Prep Time: 15 minutes Total Time: 15 minutes Yield: 6 servings

Ingredients

4 c cooked brown rice
1 red bell pepper
1 yellow or orange bell pepper
1/4 c finely chopped onion ( use less if the onion is very sharp)
3 ribs celery, leaves removed
3 carrots
1 c thawed frozen corn
1 c thawed frozen peas
1 1/2 T dried basil
3 T balsamic vinegar
3 T olive oil

Steps

• In a food processor, finely chop peppers, onion, celery and carrots. Remove to a large mixing bowl.
• Add remainder of the ingredients and stir until well mixed.
• Serve warm or room temperature.
• The salad keeps well in the refrigerator. When warming, be careful not to heat it too long as you want the vegetables to remain raw.

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