Minted Corn & Rice Salad

Prepare rice as label directs, but do not add margarine and use only 1/2 tsp. salt.

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.

Add hot rice to dressing and toss to coat.

Cool slightly, about 30 minutes, tossing occasionally.

Meanwhile in 5 quart dutch oven heat, 3 quarts water to boiling over high heat.

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.

Toss until evenly mixed.

If not serving right away, cover and refrigerate up to 8 hours.