This is hands-down my favorite side dish, and as a matter of fact, if I had to eat one thing every day to survive, this would be it and I would never get sick of it. It is another dish from one of my go-to cookbooks, The Global Vegetarian, but of course, I mix it all up and make it my own. For example, there is no corn in the original recipe. I am a pain that way. But I believe the dish is better for my interference.

Serves 10 - 12, or provides left-overs for days

INGREDIENTS:

Salad:

• 6 cups cooked white basmati or brown basmati rice (I use white in this recipe)
• (1) 15 oz. can rinsed and drained black beans
• 2 cups frozen yellow corn, or fresh corn that has been grilled and removed from the cob
• (6) lg. whole scallions, chopped - white and green parts
• 1 1/2 cups finely chopped cucumber
• 1 cup chopped red onion
• 1 1/2 cup chopped red, orange and yellow bell pepper
• 1/3 cup chopped pickled jalapeno (you can use fresh, just use a little less or to taste. I like the acid in the pickled)

Dressing:

• 1/4 cup olive oil
• 1/4 cup chopped fresh cilantro
• (3 - 4) limes, zested and juiced
• 2 TBS. dried thyme or oregano
• 1 1/2 ts. dried cumin
• 1 1/2 tsp. each salt and pepper

Cook the rice according to package directions and let cool. Meanwhile, prepare your veggies. I like a finer chop, personally. You can switch up the veggies here -- cherry tomatoes, summer squash, zucchini -- and if you're really going for it, using grilled vegetables (including a few fresh jalapenos) will push this dish WAY over the top! PS, don't grill the cucumber.

Once the rice and veggies are in the mixing bowl, add the dressing ingredients into a jar, shake and pour over the veggie and rice mixture. Give it all a good stir, chill for an hour, and enjoy! This gets better with time, so it makes a great lunch and a fantastic picnic or beach item! I've done a variation with brown rice, garbanzo beans, a lemon vinaigrette and arugula. Endless ways to modify this based on your mood and what you have on hand. Enjoy!