Herbed Rice Salad

• 3 cups cooked long-grain rice
• 1 cup cooked corn kernel (fresh or frozen)
• 1 cup peas, lightly steamed
• 1 cucumber, peeled, seeded, and diced
• 1 large ripe tomatoes, cored and diced (or 8 cherry tomatoes, halved)
• 2 scallions, sliced
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh dill
• 1 tablespoon minced of fresh mint
• 2 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• 12 teaspoon kosher salt
• 14 teaspoon fresh ground pepper

1. Toss the rice together with the vegetables and herbs in a large bowl.
2. In a small bowl, whisk together the oil, lemon juice, salt, and pepper.
3. Pour over the salad and toss; taste and adjust seasoning with salt and pepper.

rice, corn kernel, peas, cucumber, tomatoes, scallions, parsley, fresh basil, dill, mint, extra virgin olive oil, lemon juice, kosher salt, ground pepper

Taken from www.food.com/recipe/herbed-rice-salad-486403 (may not work)