Summer Rice Salad

2 C. cooked brown rice

1 C. quartered cherry tomatoes

1/3 C. chopped red onion

1 can (2 1/4 oz) ripe olives, drained

3 T. cider vinegar

3 T. vegetable oil

2 T. fresh minced parsley

1/2 tsp. sugar

1/2 tsp. salt

leaf lettuce-optional

In a large bowl combine rice, tomatoes, onions and olives.

In a small bowl combine oil, vinegar, parsley, sugar and salt.

Mix well and pour over rice mixture.

Toss, cover and chill for at least 2 hours.

Serve in a lettuce lined bowl if desired.

Serves 4-6