Minted Corn & Rice Salad

Directions

1. 1
   Prepare rice as label directs, but do not add margarine and use only 1/2 tsp. salt.
2. 2
   While rice is cooking prepare dressing: In large bowl, with wire whisk, mix lemon juice, oil, pepper, and remaining 3/4 tsp. salt until blended.
3. 3
   Add hot rice to dressing and toss to coat.
4. 4
   Cool slightly, about 30 minutes, tossing occasionally.
5. 5
   Meanwhile in 5 quart dutch oven heat, 3 quarts water to boiling over high heat.
6. 6
   Add corn and cook 5 minutes. Drain. When corn is cool enough to handle, cut kernels from cob. Add corn to rice with radishes, peas, mint and chives.
7. 7
   Toss until evenly mixed.
8. 8
   If not serving right away, cover and refrigerate up to 8 hours.