Corn And Rice Salad - cooking recipe

Ingredients

1 (16 oz.) can kernel corn
2 c. cooked rice
1/4 c. chopped green pepper
1/4 c. sliced green onion
1/4 c. chopped ripe olives
3 Tbsp. olive oil
3 Tbsp. white wine vinegar
2 Tbsp. soy sauce
2 Tbsp. snipped parsley
1/2 tsp. Dijon mustard
1/4 tsp. garlic powder
8 cherry tomatoes, sliced
1 Tbsp. shredded Parmesan cheese

Preparation

Drain can of corn.
Combine corn, rice, pepper, onion and olives.
In screwtop jar combine oil, vinegar, soy sauce, parsley, mustard and garlic powder. Shake to mix; pour over corn mixture. Cover and chill overnight.
To serve, stir in tomatoes.
Top with cheese.