Summer Rice Salad

• 2 ears corn, husked
• 3 tablespoons olive oil, plus more for brushing corn
• Kosher salt and freshly ground black pepper to taste
• 1 1/2 cups cooked long-grain white rice
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• One 15.5-ounce can kidney beans, drained and rinsed
• 4 green onions, sliced
• Juice of 1 lemon
• 1 teaspoon ground cumin
• 1 clove garlic, finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped fresh mint
• 2/3 cup crumbled feta cheese

1. Preheat the grill to medium-high heat.
2. Brush the corn with olive oil, and sprinkle with salt and pepper.
3. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots.
4. Let cool, and use a sharp knife to strip the corn kernels from the cob and into a large bowl.
5. Add the rice, red bell pepper, tomatoes, beans, and green onions, tossing to mix.
6. Whisk together the olive oil, lemon juice, cumin, garlic, parsley, mint, salt, and pepper in a smaller bowl.
7. Fold the dressing into the vegetables, and top with the crumbled cheese.
8. Toss well.

corn, olive oil, kosher salt, white rice, red bell pepper, cherry tomatoes, kidney beans, green onions, lemon, ground cumin, clove garlic, parsley, fresh mint, feta cheese

Taken from www.epicurious.com/recipes/food/views/summer-rice-salad-384060 (may not work)