Basmati Rice Confetti Salad

• 1-1/2 cups uncooked basmati rice
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 8 green onions, chopped
• 1 medium tomato, chopped
• 1 medium green pepper, chopped
• 1 medium red onion, chopped
• 1/4 cup slivered almonds
• 1/4 cup golden raisins
• 1/4 cup dried cranberries
• 1/4 cup minced fresh parsley
• 1/2 cup olive oil
• 1/3 cup white vinegar
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Cook rice according to package directions. Remove from heat; cool completely.
2. In a large bowl, combine vegetables, almonds, raisins, cranberries and parsley; stir in rice. In a small bowl, whisk dressing ingredients until blended. Pour dressing over rice mixture; toss to coat. Refrigerate at least 30 minutes before serving to allow flavors to blend.

basmati rice, whole kernel corn, green onions, tomato, green pepper, red onion, almonds, golden raisins, cranberries, fresh parsley, olive oil, white vinegar, sugar, lemon juice, curry powder, salt, pepper

Taken from www.tasteofhome.com/recipes/basmati-rice-confetti-salad/ (may not work)