Wild And Brown Rice Salad

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1 tablespoon olive oil

1 1/2 tablespoons balsamic vinegar

1 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Dijon mustard

1 1/2 cups cooked wild rice, made according to package directions; 3 cups cooked brown and/or brown basmati rice (about 1 1/3 cups uncooked), made according to package directions

1 yellow bell pepper, cut into 1/2-inch pieces

1/2 red onion, finely chopped

2 stalks celery, cut into 1/2-inch pieces

1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch slices

6 ounces red cherry tomatoes, quartered

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