Wild Rice and Bell Pepper Salad

2 - yellow bell peppers, cut in thin strips
1 - red bell pepper, cut in thin strips
1 - green bell pepper, cut in thin strips
3 - scallions, sliced
1 - clove garlic, minced
1 C wild rice mix
1/2 - lemon, juice of
1/4 C olive oil
1 T fresh parsley, chopped
0 - salt and pepper
1/2 C black olives, pitted

Cook rice. Saute bell peppers, garlic, and scallions. When tender, mix with olives, garlic, and cooked rice in a salad bowl.

Whisk together lemon juice, olive oil, salt, and pepper. Pour dressing over salad and refrigerate for one hour before eating.