Summertime Brown Rice Salad | Vegan Nook

Ingredients

• 3 cups cooked brown rice, cooled
• 1/2 cup lightly toasted walnuts, coarsely chopped
• 1/2 red or green bell pepper, cored, seeded, and diced
• 1/2 yellow or orange bell pepper, cored, seeded, and diced
• 1 cup fresh or frozen corn kernels, blanched or raw
• 1 tomato, diced
• 1 small cucumber, peeled, seeded, and diced
• 1/2 cup red onion, diced
• One 15-ounce can of kidney beans, drained and rinsed
• 1/4 cup chopped fresh parsley
• 3 tablespoons fresh lemon juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon stone-ground mustard
• 1 tablespoon agave nectar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon hot sauce
• freshly ground black pepper
• 3 tablespoons extra virgin olive oil