I had extra rice left from another dish which means, I make a rice salad. I also had two zucchini at loose ends and I found a yummy looking zucchini salad in the book, "Dining In" and decided to combine my rice and this zucchini recipe and see what I get. It turned out to be a good combination but I think, it needed more heat or more flavor and that is easily remedied.
Zucchini Rice Salad
1 medium zucchini, thinly sliced
4 radishes, thin sliced
1 purple onion, thin sliced
1/2 cup yellow and orange yellow pepper
3 garlic pickles, chopped
1 cup cooked brown rice
1/2 cup cider vinegar
2 tablespoons olive oil
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine the rice and the vegetables in bowl.
Whisk the dressing ingredients together and pour over the vegetables.
Cover and refrigerate for an hour before serving. (Mine was refrigerated for a few hours.)