This recipe is from the American Institute for Cancer Research and is used by permission.

3 cups cooked brown rice, whole grain pasta, couscous or bulgur
1/2 bell pepper (either yellow or orange), seeded and chopped
1/2 large tomato, seeded and chopped
1/4 cup chopped radish
1/4 cup chopped green onion or red Bermuda onion
1/4 cup finely chopped dried fruits (apricots, raisins, figs, etc.)
2 tablespoons nuts or seeds (sesame, sunflower or chopped almonds, walnuts, etc.)
4 ounces low-fat mozzarella cheese, diced
Juice of 1 lime
1 1/2 tablespoon extra virgin olive oil
2 tablespoons finely chopped fresh chives (or 2 teaspoons dried)
2 tablespoons finely chopped fresh mint or cilantro (or 2 teaspoons dried)
Salt and pepper to taste

Cook grains according to package directions and allow to cool completely before adding to salad. In a large bowl, combine bell pepper, tomato, radish, green or red onion, dried fruit, seeds or nuts and cheese. Mix lightly with a fork. Fluff the cooked and cooled grains with a fork and combine with the salad mixture. Lightly mix together.

In a small container with a tight fitting lid, combine the remaining ingredients. Seal tightly and shake until combined. Add to salad mixture and toss to coat.

Makes 5 Servings
Serving Size: approx. 6 ounces

Nutrients per serving:
Calories: 275
Total fat: 11 grams
Saturated fat: 3 grams
Cholesterol: 12 mg
Sodium: 126 mg
Carbohydrate: 35 grams
Protein: 10 grams
Dietary fiber: 3 grams