Rainbow Rice Salad - cooking recipe

Ingredients

3 cups cooked brown rice, leftover
2 cups green peas, steamed
2 cups chopped tomatoes
1 1/2 cups bell peppers, cut into strips
1 1/2 cups lowfat mozzarella cheese
1/3 cup scallion, chopped
1/3 cup light olive oil
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon black pepper

Preparation

Combine rice, peas, tomatoes, bell pepper, cheese, and scallions.
Combine olive oil, red wine vinegar, mustard and pepper. Toss dressing with salad.