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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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It’s summer and it’s hot. What I want…what I crave…is to eat something delicious, refreshing and healthy, and that’s how this brown rice tabbouleh was born. It’s the perfect salad to have with grilled anything, or to bring to a potluck. And you know you’re being good to yourself in every way possible. 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 |
Directions:
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. :-).
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