This salad is great for picnics, outdoor dinners or potlucks. You can really change the flavor by adding different vegetables or different seasonings and herbs.

•  2 cups brown rice, cooked
•  1 cup corn kernels, frozen
•  1 cup English peas, frozen
•  1 tomato, coarsely chopped
•  1 carrot, finely diced
•  1 stalk of celery including leaves, finely diced
•  ½ cup red bell pepper, diced
•  1 jalapeño pepper, seeded, finely diced
•  2½ cup green onions, part of the greens included, chopped
•  1 small can sliced black olives, drained
•  1 teaspoon fresh chives or other herb
•  1 tablespoon of Dijon mustard
•  1 teaspoon vegan Worcestershire sauce
• 1 tablespoon of olive or canola oil (optional) or water
• 2 tablespoons of rice vinegar (or any vinegar you have on hand)
•  2 tablespoons of soy sauce or tamari
•  Several dashes of Tabasco® sauce
•  ½ teaspoon garlic salt
• Fresh ground pepper
•  ½ cup walnuts, chopped

 Mix brown rice, corn, peas, tomato, carrots, celery, green onion, red bell pepper, jalapeño pepper, and olives with fresh herbs in a large bowl.  Mix mustard, vegan Worcestershire sauce, oil or water, vinegar and soy sauce in a small bowl until smooth. Add a couple of dashes of Tabasco®, walnuts, salt and pepper to taste. Pour over salad and toss well. This salad is good served at room temperature or chilled.