Ingredients:

• 4 cups cooked brown rice
• 1 medium yellow bell pepper, chopped
• 3 garlic cloves, finely chopped
• 1 cup sliced sun-dried tomatoes, finely chopped, reconstituted in hot water for 10 minutes, drained
• 1 cup fresh basil leaves, chopped
• 1 (14-oz.) can artichoke hearts, packed in water, drained, rinsed
• ½ cup pine nuts
• 1 tbsp. extra-virgin olive oil
• 2 tbsp. balsamic vinegar
• Sea salt and ground black pepper (to taste; optional)
• 4 cups mixed salad greens
• 1 tbsp. grated Parmesan cheese
• 5 medium black olives, chopped (for garnish; optional)