Instructions:

Yield: 4 serving

1 cup Corn kernels, frozen
1 cup Brown rice, cooked
1 ea Tomato, coarsely chopped
1/4 cup Green pepper, chopped
1/4 cup Scallions, chopped
1/8 cup Cilantro or parsley or dill, chopped finely

Dressing
1 tbsp Wine vinegar
1 tbsp Water
1 tbsp Soy sauce, low sodium
1/4 tsp Dijon mustard
Several dashes Tabasco

Thaw the corn in a colander under running water. Mix with the brown rice, tomato, green pepper, scallins and herbs in a serving bowl. In a small jar or bowl, mix the dressing ingredients together thoroughly. Pour the dressing over the salad and mix well. for best flavor, cover and chill for at least 2 hours before serving. If you're in a rush the salad may also be served soon after mixing.