4 c. cooked, cooled long grain white rice (1 1/3 c. raw)
12 oz. cooked ham, cut in 1/2-inch cubes (2 1/3 c.)
1/2 c. chopped red onion
1 med. green bell pepper, diced in 1/4-inch pieces
1 med. red bell pepper, diced in 1/4-inch pieces
1 (8.5 oz.) can corn, drained
1 c. frozen tiny green peas, thawed
1/2 c. vegetable oil
1/4 c. lemon juice
2 tsp. Dijon mustard
1 tsp. minced garlic
1 tsp. salt
Pepper to taste

Mix rice, ham, onion, green and red peppers, corn and peas in large bowl. Whisk oil, lemon juice, mustard, garlic, salt and pepper in small bowl. Pour over rice mixture; toss well to coat. Cover and refrigerate overnight. Before serving, stir.