Lemon & Asparagus Brown Rice Salad

Leftover brown rice and cooked asparagus are perfect to make quick work of assembling this salad.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 3  cups cooked brown rice, cold
• 2  cups  cooked asparagus, cut into 1 inch pieces (about 10 oz.)
• 1⁄3 cup  packed finely chopped mint
• 1⁄4 cup  finely chopped parsley
• 1  teaspoon  grated lemon, rind of
• 1⁄4 cup fresh lemon juice
• 1  clove garlic, finely chopped
• 2  tablespoons olive oil
•  salt, freshly ground black pepper

Directions

1. In large serving bowl, stir together rice, asparagus, mint and parsley.
2. In small cup, stir together lemon peel, lemon juice and garlic, then stir it into rice mixture.
3. Stir in olive oil and salt and pepper to taste.
4. Cover and refrigerate up to 2 days.
5. Let stand at room temperature for 1 hour before serving.