Place the Black Rice (2 cup) into a bowl and set aside.
Dice the Red Bell Pepper (1/2) and the Yellow Bell Pepper (1/2) into 1/2" pieces. Thinly slice the Scallion (4).
Finely chop the Kale (2 cup).
Cut the Fresh Mozzarella Cheese Ball (1) into 1/2" pieces.
Dice the Tomato (1) into 1/2" pieces. Combine the rice, bell peppers, onion, tomato, mozzarella and kale into a large bowl. Set aside.
In a small bowl, zest the Lemon (1) and juice it. Mince the Garlic (1 clove). Then add Dijon Mustard (1 teaspoon), Olive Oil (4 tablespoon), Kosher Salt (1/2 teaspoon) and ground Ground Black Pepper (1/4 teaspoon). Whisk together until emulsified.
Thinly slice the Fresh Basil Leaf (1/4 cup) and the Fresh Mint Leaves (2 tablespoon). Add the basil, mint and dressing to the salad and toss well to combine. Serve.