Zen Rice Salad - cooking recipe

Ingredients

1 1/4 cups arborio rice
1 1/2 cups frozen green peas, cooked until tender
1 (15 ounce) can kidney beans or (15 ounce) can chickpeas, drained and rinsed
1 (14 1/2 ounce) can corn niblets, drained
2 (6 ounce) cans tuna, drained and flaked
1 cup fresh parsley, chopped
1/2 cup red onion, minced (or any type of sweeter onion, like Vidalia)
1/2 cup celery, chopped
1/2 cup dill pickle, chopped
1/3 cup golden raisin, chopped
Dressing
1/2 cup extra virgin olive oil
1/3 cup fresh lime juice
2 tablespoons sweet chili sauce
1 tablespoon honey
1 tablespoon balsamic vinegar
2 teaspoons ginger, freshly-grated
2 teaspoons Dijon mustard
salt and pepper, to taste

Preparation

Bring 1 1/4 cups rice and 2 1/2 cups water to the boil in a small saucepan. Add a dash of salt, lower heat to lowest setting, cover pot and cook rice for 15 minutes. Remove from heat and allow to cool to nearly room temperature, covered. Uncover and fluff with a fork (the arborio will not fluff like a pilaf does, but will have nice, toothsome chunks of sticky rice).
Empty rice into a large bowl. Add beans, corn, tuna, parsley, onion, celery, dill pickles and raisins. Combine.
Make dressing: Put all dressing ingredients in a mini-processor and whizz to emulsify. If you don't think it is tart enough, add more lime juice and/or balsamic. Add salt and pepper to taste.
Pour dressing over the salad and stir gently to coat all ingredients. Taste salad and adjust seasoning as it may need more salt and pepper, as per your preference.
Chill for at least 2 hours before serving to allow flavors to blend.