Corn And Rice Salad
The salad is a perfect do-ahead dish to serve on hot summer days with grilled chicken or fish. It will keep for 2 days in the refrigerator; however, it is as its best served the day it is prepared.
1 ½ cups cooked brown or white long-grain rice
1 cup frozen yellow or white shoepeg corn, thawed (see Tip)
2 plum tomatoes, cut into ½-inch cubes
¼ cup coarsely chopped fresh basil
Freshly ground pepper, to taste
½ cup Balsamic Vinaigrette (see yesterday's recipe)
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Toss together the rice, corn, tomatoes, basil, and pepper in a medium bowl. Add ¼ cup of the Balsamic Vinaigrette; toss again. Taste and adjust the seasoning.
Cover and refrigerate. Serve chilled or at room temperature. Drizzle each serving with additional Balsamic Vinaigrette when the plates are assembled.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
