1 1/2 c. cooked and cooled brown rice (cook in chicken broth or bouillon)
1 c. cooked lentils, cooled
1 c. diced fresh tomatoes
1/3 c. sliced green onions
1 tbsp. snipped parsley
2 tbsp. red wine vinegar
1 tbsp. olive oil
1 1/2 tsp. fresh lime juice
1 clove minced garlic
1 tsp. Dijon mustard
1/4 tsp. ground black pepper
Lettuce leaves

Combine rice, lentils, tomatoes, onions, and parsley in medium bowl. Whisk remaining ingredients in small bowl. Add to rice mixture and toss. Chill and serve on lettuce leaves.

To cook lentils, combine 1/2 cup dry lentils with 1 cup water in pan. Bring to boil, reduce heat, cover and simmer 5 to 20 minutes until tender.