Rice has so much potential. It's not just a side, but available for pudding, main dish, or even sushi. Usually I cook a blend of white Bismati, brown long grain and wild, just for interest's sake, but often have a bunch left over. That can become fried rice, or just be re-heated as an accompaniment, however my salad was a delightful development, especially in this weather, when I don't want to turn my oven on at all.
We've been getting some wonderful fresh corn in our market, so when I thought of a rice salad, the combinations of mesoamerica came to mind. Corn, yes! Lovely little tomatoes, olives and yellow bell pepper all started flying out of my fridge.