Curry Rice Salad

Dice the onion and red pepper into small, uniform pieces.

Heat the oil in a large skillet over medium heat.

Add the diced onion and red pepper to the skillet and cook until softened, about 3-4 minutes.

Stir in the mild curry powder and cook for 1 minute until fragrant.

Add the cooked white rice to the skillet and stir well to combine and warm through, about 2-3 minutes.

Stir in the frozen corn kernels and cook until heated through, about 2 minutes.

Transfer the rice mixture to a large bowl and let cool to room temperature, about 5-10 minutes.

Pour the french salad dressing over the cooled rice mixture and toss gently until evenly coated.

Fold in the cashews just before serving to maintain their crunch.