Vegetable Salad with Brown Rice

Ingredients:

2 cups cooked brown rice
1/2 cup shredded carrots
1/2 cup shredded, unpeeled zucchini
2 tablespoons finely chopped onions
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon salt
Pepper to taste

Directions:

In a medium bowl, combine rice, carrots, zucchini, and onions. Toss well. In a small bowl, combine remaining ingredients. Pour over rice mixture; toss thoroughly. Chill at least 2 hours before serving. Serves 4. Per serving: 151 calories, 4 grams fat, 0 milligrams cholesterol, 26 grams carbohydrates, 2 grams fiber, 3 grams protein, 140 milligrams sodium.