Herbed Rice Salad

In '1,000 Lowfat Recipes' by Terry Blonder Golson

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground pepper

Directions

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.