tangy italian black rice salad

Ingredients

• for the salad:
• 2 cups cooked black rice, at room temperature
• 1/2 red bell pepper, cut to 1/2" dice
• 1/2 yellow bell pepper, cut to 1/2" dice
• 4 green onions, thinly sliced
• 1 large tomato, seeded and cut into 1/2" dice
• 1 cup fresh mozzarella, cut to 1/2" dice
• 2 cups kale leaves, tough stems removed, finely chopped
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tablespoons fresh mint leaves, thinly sliced
• for the lemon vinaigrette:
• 1 lemon, zested and juiced
• 1 teaspoon dijon mustard
• 4 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 large clove garlic, minced

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