Wild Rice "Tabouli" Salad

 

 

- Two cups of cooked black wild rice

- Four dark Roma tomatoes, diced small

- Four Persian cucumbers, diced small

- One bunch of scallions, diced small

- One bunch of cilantro, diced small

- Four cloves of garlic, minced

- 1/4 cup of fresh lemon juice

- 1/2 cup olive oil 

- Salt and pepper to taste

 

 

Combine all ingredients and enjoy!  This salad stays good in a tightly sealed ziplock for up to four days.  It's actually best on the second or third day, as the flavors have had time to be well absorbed.