Rice, Corn, and Basil Salad
2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
Olive Oil
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, cookedÂ
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.Â
Combine the rice, vegetables and vinaigrette. Â Season as needed with salt and pepper.