Ingredients

• 4 cups cooked brown rice, cooled
• 1 1/2 cups zucchini, seeded and small dice
• 1 1/2 cups English cucumbers, seeded and small dice
• 20 -25 grape tomatoes, halved (quartered, if large or cherry tomatoes)
• 1 medium purple onion, small dice
• 1 cup parsley, packed and minced
• 1/2 cup cilantro, packed and minced
• 1/2 cup spearmint, packed and minced
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 2 teaspoons yellow mustard
• 1 1/2 teaspoons ground cumin
• salt and pepper, to taste

Instructions

1. Combine all salad ingredients in a large, resealable bowl.

2. Whisk together dressing ingredients, adding salt and pepper to taste. Toss salad with dressing. Taste salad (try to get a little of everything on your fork), add a little more lemon, if necessary. Adjust seasoning.

3. Refrigerate at least 2-3 hours before serving to allow flavours to mingle and love each other. Mix salad well before serving to redistribute dressing. :-).