Rice and Corn Salad

Rice and Corn Salad
Submitted by Megan Williams

1 ½ cups uncooked long-grain rice
3 ½ cups corn kernels cut from the cob (about 4 ears or 2 10 oz pkgs frozen whole kernel corn)
2 green bell peppers, seeded and chopped
8 green onions, chopped
¾ cup fresh cilantro
¾ to 1 cup Italian dressing
½ cup lime juice
1 ½ tsp salt
½ tsp pepper
4 ripe tomatoes, seeded and chopped


Cook rice according to package directions, omitting salt. Cool.

Cook corn in boiling water to cover, 10 minutes or until tender, drain.

Stirl corn, bell pepper and next six ingredients into rice; cover and chill up to 8 hours. Stir in tomato before serving.