Wild Rice and Pepper Salad

2 cups long grain and wild rice mix, cooked

½ cup chopped red bell pepper

½ cup chopped yellow bell pepper

¼ cup chopped green onion

2 tablespoons lemon juice

1 teaspoon grated lemon zest

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ cup reduced-fat mayonnaise

Combine cooked rice, red bell pepper, yellow bell pepper, green onion, lemon juice, lemon zest, salt, and pepper in a bowl.

Stir the mayonnaise into the rice mixture.

Cover and refrigerate until cold, about 1 hour.