Brown Rice Salad with Raisins and Cashews

2/3 cup cooked cold brown rice
4 carrots, peeled and chopped
1/2 red bell pepper, finely chopped
2 tablespoons raisins
1/4 cup toasted cashews (unsalted), chopped
3 tablespoons fresh squeezed lemon juice
6 tablespoons extra- virgin olive oil
salt and fresh ground pepper to taste
3 tablespoons Italian (flat leafed) parsley, chopped

In a medium bowl, combine the brown rice with the carrots, pepper, raisins and cashews. In a small bowl, whisk together the lemon juice and the olive oil. Pour over the salad, season with salt and pepper, and toss to combine. Sprinkle the parsley over the top, mix lightly. Serve cold. (Approximately 3-4 servings)