Brown Rice Salad (Vegan, Vegetarian)

• 6 cups cooked brown rice
• 1 1/2 cups green bell peppers chopped red, yellow and, mix colors for eye appeal and antioxidants
• 1/2 cup red onion chopped
• 1 avocado cubed
• 1 cup chopped tomatoes seeded
• 1 cup fresh corn thawed organic frozen is fine
• 1 1/2 cups black beans cooked, drained and rinsed
• 1/2 cup pitted black olives chopped
• 1 cup artichoke hearts sliced, organic jarred or canned is fine
• 3 tablespoons olive oil
• 1/2 lemon
• sea salt to taste
• 1/2 cup chopped cilantro or Italian parsley, garnish
• carrot stick garnish, pretty carrots

1. Place cooked rice in a large mixing bowl. Add all vegetable ingredients except for the cilantro/parsley and carrot garnish. Add olive oil and lemon juice. Salt lightly as you can always add more after serving. It's that easy! Garnish with cilantro and carrot sticks or curls.
2. You can keep this recipe vegan/vegetarian and add spiced tofu if desired or add chopped chicken or cooked shrimp. If you like heat - chop and add two or three seeded Serrano peppers.
3. This brown rice salad can be served hot or cold. I like to serve it over a bed of spring lettuces. Serve with tortilla chips (blue and yellow as colors are appetizing).

brown rice, green bell peppers, red onion, avocado, tomatoes, black beans, black olives, hearts, olive oil, lemon, salt, cilantro, carrot

Taken from www.yummly.com/recipe/Brown-Rice-Salad-_Vegan_-Vegetarian_-1681472 (may not work)