Sticky Rice Salad

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Louanne's Kitchen


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4 cups cooked sticky rice (substitute rice of choice)

1 English cucumber, cut into bite-size chunks

1 pint cherry tomatoes, halved

1 red bell pepper, cut into bite-size chunks

1 bunch green onions, sliced

1/2 cup parsley, minced

2 tablespoons mint, minced

1/2 cup extra virgin olive oil

1/2 cup white wine vinegar

1 clove garlic, grated

1 teaspoon dried basil

3-4 tablespoons sugar

Salt & pepper to taste

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