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Brown Rice Salad with Vegetables

20 minutes prep time | Serves 8 Ingredients: 1 cup fresh peas (or frozen, thawed) 1 cup long-grain brown rice, cooked according to package directions 1 small red bell pepper, seeded and diced 1 small head broccoli, blanched 1/2 cup baby corn 1 small bunch watercress, chopped 3 Tbsp extra-virgin olive oil 2 Tbsp rice vinegar 2 small garlic cloves, finely minced Salt and freshly ground black pepper, to taste 2 Tbsp pine nuts, optional, for garnish   TIP: All ingredients can be purchased Organic Directions: In a medium salad bowl, combine peas, brown rice, red pepper, broccoli, baby corn and watercress. In a small bowl, whisk together olive oil, rice vinegar, and garlic. Add the dressing to the rice mixture, tossing well to combine. Season to taste with salt and pepper. Garnish with pine nuts, if using. Per serving: 160 Calories, 3 g Protein, 22 g Carbohydrates, 2 g Fiber, 7 g Total fat (1 g sat, 4 g mono, 1 g poly), 42 mg Sodium, Vitamin C, Vitamin B1 (thiamine), B3 (niacin), K, Manganese, Phosphorus, Selenium

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