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.
Distributed by Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.