Kickin' Black Bean Salad

1 ½ C cooked brown rice, cooled to room temperature

½ C extra-virgin olive oil

5 cloves garlic, minced

1 C fresh lemon juice

1 bunch green onions, including green tops, cut crosswise into ¼-inch slices

2 bunches fresh parsley, chopped

4 Tbs. chopped fresh mint

4 tomatoes, cut into ¼-inch dice

1 cucumber, peeled, seeded and cut into ¼ inch dice

1 yellow bell pepper, seeded, de-ribbed and cut into ¼ inch dice

1 ½ C cooked, cold black beans

Sea Salt and freshly Ground Pepper to taste

Combine the oil, lemon juice and garlic and mix it into the rice.  Add all the remaining ingredients and stir gently.  Cover in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.  Sprinkle with a little additional salt then toss and serve.  Tastes the best at room temperature.