1 c. sliced fresh mushrooms
3/4 c. halved cherry tomatoes
1/2 c. avocado chunks
1/2 c. sliced ripe olives
1/3 c. chopped red onion
3 tbsp. red wine vinegar
2 tbsp. olive oil
1 tbsp. snipped parsley
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. dried basil
3 c. cooked rice, cooled

Mix all in bowl; seal and refrigerate at least 2 hours.