Rice corn salad

Combine the cooked brown rice and corn kernels in a large mixing bowl, breaking up any clumps of rice with a fork.

Add the coarsely chopped tomato, chopped green pepper, chopped green onions, and finely chopped fresh coriander to the rice and corn mixture.

In a small bowl, whisk together the wine vinegar, water, low-sodium soy sauce, and Dijon mustard until the mustard is fully dissolved and the dressing is smooth.

Pour the vinaigrette over the rice and vegetable mixture, then toss gently but thoroughly until all ingredients are evenly coated and combined.

Let the salad rest for 10 minutes at room temperature to allow the flavors to meld together before serving.

Taste the salad and adjust the seasoning with additional vinegar or soy sauce if needed, then serve chilled or at room temperature.