| 2 Cups Cooked Brown Rice |
| 1 Small Zucchini Diced |
| 1 Small Yellow Summer Squash Diced |
| 1 Cup Fresh Peas |
| 1 Cup Broccoli Florets Steamed |
| 1 Small Red Pepper Diced |
| 1 Cup Steamed Corn |
| 2 Tomatoes Diced |
| Salt & Pepper to taste |
| 1/2 Cup Black Olives |
| 1/4 Pound Mozzarella Cheese cut into cubes |
| Several Fresh Basil Leaves |
| Dressing |
| 1 Tbsp. Dijon Mustard |
| 2 Tbsp. Herb Vinegar |
| 4 Tbsp. Olive Oil |
Combine all of the ingredients listed for the salad.
Mix the dressing by dissolving the mustard in the vinegar, and then adding the olive oil. Add to the rice mixture to taste; season with salt and pepper.