Corn and rice salad
The salad is a perfect do-ahead dish to serve on hot summer days with grilled chicken or fish. It will keep for 2 days in the refrigerator; however, it is at its best served the day it is prepared.
1 ½ cups cooked brown or white long-grain rice
1 cup frozen yellow or white shoepeg corn, thawed
2 plum tomatoes, cut into ½-inch cubes
¼ cup coarsely chopped fresh basil
Freshly ground pepper, to taste
½ cup of your favorite vinaigrette dressing
Toss together the rice, corn, tomatoes, basil, and pepper in a medium bowl. Add ¼ cup of dressing, toss again. Taste and adjust the seasoning.
Cover and refrigerate. Serve chilled or at room temperature. Drizzle each serving with additional dressing when the plates are assembled.