Radical Rice Salad

I like to jazz up different ways to make salads, so they're not boring.  This is one way to do that, that I make several times a year.  The more goodies tossed in this particular salad, the better, in my opinion!  I threw together a veggie dish on the side that tasted way better than I anticipated, so I will post that easy recipe next.  Enjoy!

Radical Rice Salad

Ingredients:

1 cup of uncooked brown rice, prepared according to package directions
3 cups fresh veggies - we used: broccoli florets, chopped small; carrot, grated; green onions, sliced; tomato, chopped
1 small can sliced black olives, drained
1/2 can quartered artichoke hearts in water
1/2 can garbanzos, drained
1/2 cup of your favorite salad dressing - I used a tangy French dressing
1/2 tsp. salt
1/8 tsp. pepper

Directions:

Once rice is cooked, add it and all the rest of the ingredients into a large bowl and mix well.  Best served chilled but can be served at room temperature in a pinch.  If chilling, use non-breakable bowl before putting in refrigerator.  Stir before serving.  Serve with a side of sauteed veggies.  Feeds five hungry vegans well.