Rice and Veggie Salad

• 1 cup rice, uncooked
• 1 bell pepper, diced
• 3 medium tomatoes, diced
• 14 cup onion, diced finely
• 1 cucumber, diced
• 1 stalk celery, diced
• water
• 14 cup red wine vinegar
• 2 tablespoons granulated sugar
• 12 cup fresh basil leaf
• 14 cup red onion, minced
• 4 garlic cloves
• 14 teaspoon fresh ground pepper
• 14 teaspoon salt
• 34 cup vegetable oil

1. Mix 1 cup rice with water, according to directions on bag.
2. Cook until done.
3. Let cool.
4. Meanwhile, dice the veggies and put aside.
5. Place all the dressing ingredients in a blender, except the oil.
6. Blend until smooth.
7. With machine running, add the oil.
8. When rice is cool, mix with veggies and dressing.
9. Cover and store in fridge for at least 3 hours (This really helps the flavors to meld).
10. Serve cold and enjoy!

rice, bell pepper, tomatoes, onion, cucumber, celery, water, red wine vinegar, sugar, fresh basil leaf, red onion, garlic, ground pepper, salt, vegetable oil

Taken from www.food.com/recipe/rice-and-veggie-salad-250749 (may not work)