tangy italian black rice salad

Ingredients

• for the salad:
• 2 cups cooked black rice, at room temperature
  
• ¹/₂ red bell pepper, cut to 1/2" dice
  
• ¹/₂ yellow bell pepper, cut to 1/2" dice
  
• 4 green onions, thinly sliced
  
• 1 large tomato, seeded and cut into 1/2" dice
  
• 1 cup fresh mozzarella, cut to 1/2" dice
  
• 2 cups kale leaves, tough stems removed, finely chopped
  
• ¹/₄ cup fresh basil leaves, thinly sliced
  
• 2 tablespoons fresh mint leaves, thinly sliced
  

• for the lemon vinaigrette:
• 1 lemon, zested and juiced
  
• 1 teaspoon dijon mustard
  
• 4 tablespoons olive oil
  
• ¹/₂ teaspoon kosher salt
  
• ¹/₄ teaspoon black pepper
  
• 1 large clove garlic, minced