Minted Corn & Rice Salad

• 1 c. long-grain white rice
• 1-1/4 tsp. salt
• 1/4 c. fresh lemon juice
• 3 Tbsp. olive oil
• 1/4 tsp. coarsely ground pepper
• 8 medium ears corn, husks and silk removed
• 1 bunch radishes, chopped about 1-1/4 c.
• 3/4 c. fresh peas or thawed frozen peas
• 1/2 c. loosely packed fresh mint leaves, thinly sliced
• 2 Tbsp. snipped fresh chives

1. Prepare rice as label directs, but do not add margarine and use only 1/2 tsp. salt.
2. While rice is cooking prepare dressing: In large bowl, with wire whisk, mix lemon juice, oil, pepper, and remaining 3/4 tsp. salt until blended.
3. Add hot rice to dressing and toss to coat.
4. Cool slightly, about 30 minutes, tossing occasionally.
5. Meanwhile in 5 quart dutch oven heat, 3 quarts water to boiling over high heat.
6. Add corn and cook 5 minutes. Drain. When corn is cool enough to handle, cut kernels from cob. Add corn to rice with radishes, peas, mint and chives.
7. Toss until evenly mixed.
8. If not serving right away, cover and refrigerate up to 8 hours.

longgrain white rice, salt, lemon juice, olive oil, ground pepper, silk, radishes, fresh peas, mint, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66227 (may not work)