Tangy Italian Black Rice Salad

• 2 cups cooked black rice at room temperature
• ½ red bell pepper cut to 1/2" dice
• ½ 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
• ¼ cup fresh basil leaves thinly sliced
• 2 tablespoons fresh mint leaves thinly sliced

for lemon vinaigrette

• 1 lemon zested and juiced
• 1 teaspoon Dijon mustard
• 4 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 large clove garlic minced