A typical Italian summer recipe

Take a cup of rice (ideally parboiled) and boil in a large pot of water (as you would for pasta). When just done, drain in a colander and set aside.

Meanwhile, finely chop the following: 1 celery stick, 1 carrot, 1 ripe tomato, 1 red pepper and a large handful of parsley. Place in a salad bowl.

Add a handful each of green olives (sliced), black olives (sliced) and a few cocktail onions (optional) Add the kernels from one ear of corn  (or substitute with canned). Add the juice of 1 lemon, and a drizzle of olive oil (up to ¼ cup). You can also add a couple tablespoons brine from the olive jar.

Add the rice and mix carefully with a spatula. Season with salt and pepper.

Serve at room temperature. 

Can be made ahead of time, letting the flavours develop.

Optional: add a can of flaked tuna.