Ingredients:

1 cup cooked CIC Low GI long grain rice (cooled)

1/2 cup cherry tomatoes (halved)

1/2 cucumber (sliced)

1/4 red bell pepper (chopped)

1/4 cup peas (blanched)

2 tbsp olive oil

1 tbsp lemon juice

Salt and pepper to taste

Instructions:

Combine all vegetables with the cooled rice in a large bowl.

Whisk together olive oil, lemon juice, salt, and pepper.

Drizzle dressing over rice salad, toss well, and chill before serving.