Corn And Rice Salad

• 1 (16 oz.) can whole kernel corn, drained
• 1/4 c. sliced green onion or green pepper
• 1/4 c. chopped ripe olives
• 3 Tbsp. white wine vinegar
• 2 Tbsp. soy sauce
• 1/2 tsp. Dijon style mustard
• 1 1/2 c. sliced cherry tomatoes
• 2 c. cooked rice
• 1/4 c. chopped sweet red or green pepper
• 3 Tbsp. olive or cooking oil
• 2 Tbsp. snipped parsley or 1 Tbsp. dried parsley
• 1/4 tsp. garlic powder
• 1 Tbsp. Parmesan cheese

1. In a medium bowl, combine corn, rice, pepper, onion and olives. In a screw-top jar, combine oil, vinegar, soy sauce, parsley, mustard and garlic powder.
2. Shake to mix; pour over corn mixture. Cover and chill several hours or overnight.
3. To serve, stir in tomatoes.
4. Top with Parmesan cheese.
5. Makes 8 servings.

whole kernel corn, green onion, chopped ripe olives, white wine vinegar, soy sauce, dijon style mustard, tomatoes, rice, sweet red, olive, parsley, garlic powder, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=505511 (may not work)