Rice and veggies salad

This is a very simple side dish that is flavorful and quite refreshing. It goes well with grilled dishes and the leftovers make a great lunch to pack for the next day.

Ingredients (serves 6)

- 1 cup long grain rice

- 3 carrots, sliced

- 1 ear of corn, boiled or grilled 

- 1 cup fresh or frozen peas, boiled and drained

- a handful green beans, trimmed

- a handful olives

- 1 garlic clove, mashed

- a few mint sprigs, chopped

- 1 lemon, juiced

- 3 Tablespoons extra virgin olive oil

- 1 teaspoon sumac (optional)

- salt and pepper, to taste

 Place the rice in a pot and cover with plenty of water, add some salt and pepper and bring to a boil. Lower heat and simmer for 15 minutes or until cooked. Drain the rice and rinse it with cold water, then let drain completely. 

 Bring a pot of salted water to a rolling boil and blanch the carrots and green beans for about 5 minutes or until desired level of tenderness. Rinse under cold water and let drain.

 Cut the kernels off the ear of corn.

 In a large bowl, combine the rice with the veggies, add the mashed garlic, mint, sumac, lemon juice, olive oil, salt and pepper. Taste and adjust seasonings. Enjoy!