Rice Vegetable Salad
2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
2-3 ears of yellow sweet corn
1 small onion, diced into evenly-sized, small pieces
1/2 cup basil leaves, diced
1 cup rice, cooked
Whisk the red wine vinegar and mustard in a large bowl and whisk in 1/2 cup of the olive oil. Season the vinaigrette to taste with salt and pepper.
Sauté the onion in olive oil in a heavy, large skillet, until translucent. Using a large sharp knife, cut the corn kernels from the cobs. Add the corn to the onions and sauté until crisp-tender, about 3 or 4 minutes. Turn down the heat and add the basil to the skillet and cook only long enough to slightly wilt the basil.
Combine the rice, vegetables and vinaigrette. Season as needed with salt and pepper.