Rice, Tomato and Basil Salad

1 cup long-grain brown rice
1/2 tsp. kosher salt
2 Tbsp. lemon juice
3 Tbsp. olive oil
1 tsp. Dijon mustard
1 clove garlic, minced
1 cup seedless cucumber, diced
1/4 cup Kalamata olives, slivered
1 pound ripe tomatoes, cut into -inch pieces
1 cup (packed) fresh basil leaves, finely chopped
Salt and freshly ground black pepper, to taste

Cook rice according to package directions.  Transfer rice to a large bowl and allow to cool.

Whisk kosher salt, lemon juice, oil, mustard and garlic in a small bowl.

When rice is cool, add cucumbers, olives, tomatoes and basil. Pour dressing over mixture and toss to mix well. Season to taste with salt and pepper.

Salad can be made several hours ahead and refrigerated. Bring to room temperature before serving.

Makes 6 servings.

Nutritional Information:
Per serving: calories, 203; total fat, 9 g; saturated fat, 1 g; carbohydrate, 29 g; protein, 4 g; dietary fiber, 3 g; sodium, 229 mg.

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