Corn And Rice Salad - cooking recipe

Ingredients

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

Preparation

In a medium bowl, combine corn, rice, pepper, onion and olives. In a screw-top jar, combine oil, vinegar, soy sauce, parsley, mustard and garlic powder.
Shake to mix; pour over corn mixture. Cover and chill several hours or overnight.
To serve, stir in tomatoes.
Top with Parmesan cheese.
Makes 8 servings.