Recipe: Summer Vegetable Rice Salad

Summer Vegetable Rice Salad

2 cups long grain brown rice, cooked
1 cup cherry tomatoes, stemmed and halved
1/2 cup peas, cooked
1/2 cup summer squash, diced
1/4 cup green onions, thinly sliced
1/4 cup celery, thinly sliced
3/4 cup low-fat or nonfat sour cream
3 Tbsp. herb vinegar
2 Tbsp. fresh herbs to match the vinegar, such as dill, basil, parsley, thyme, chives, garlic chives, or tarragon, minced

In a large nonreactive bowl combine the rice, tomatoes, peas, squash, onions and celery.

In a small nonreactive bowl, combine remaining ingredients. Pour over rice mixture and toss until all ingredients are coated.

Cover and refrigerate for several hours before serving to allow flavors to blend.

Servings: 4