2 c. cooked brown rice
1 c. cooked corn kernels
1/3 c. minced celery
1 shallot, minced
1/2 c. chopped peeled tomato
1 tbsp. lemon juice
1 tbsp. balsamic vinegar
1 tsp. minced fresh basil or 1/2 tsp. dried
1 tsp. minced fresh thyme or 1/2 tsp. dried
1/2 tsp. Dijon-style mustard
sea salt and freshly ground pepper to taste
romaine lettuce leaves for serving

In a medium bowl, combine the rice, corn, celery and shallot. In a blender or food processor, combine the tomato, lemon juice, vinegar, basil, thyme, mustard, salt and pepper. Process on high until well combined (about 25 seconds). Pour the dressing over the salad and toss about 30 times to coat well. Serve over the romaine leaves at room temperature or very slightly chilled for a lunch or dinner entre.

Makes 4 servings.