Brown Rice and Lentil Salad
2 cups cooked brown rice
1 cup cooked brown lentils
3/4 cup chopped seeded plum tomato (about 3 medium)
1/4 cup thinly sliced scallions
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon salt
Place the rice, lentils, tomato, and scallions in a medium-sized bowl, and toss to mix well.
Place the dressing ingredients in a small bowl, and stir to mix. Pour the dressing over the salad, and toss to mix well.
Cover the salad, and chill for 2 to 5 hours before serving.