Tangy Italian Black Rice Salad

• 2 cups black rice at room temperature, cooked
• ½ red bell pepper cut to 1/2" dice
• ½ yellow bell pepper cut to 1/2" dice
• 4 green onions thinly sliced
• 1 tomato seeded and cut into 1/2" dice, large
• 1 cup fresh mozzarella cut to 1/2" dice
• 2 cups kale leaves tough stems removed, finely chopped
• ¼ cup basil thinly sliced, fresh leaves
• 2 tablespoons mint leaf thinly sliced, fresh

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 garlic minced, large clove