Fiesta Rice Salad with Honey Lime Dressing Recipe

First, make the dressing. In a mason jar, combine the lime juice, honey, ½ teaspoon salt, and ½ teaspoon pepper. Shake it vigorously until everything is thoroughly mixed and the dressing looks slightly emulsified.

While the dressing chills, cook the rice according to package directions. You'll need 5 cups of cooked rice for the salad.

Once the rice is cooked and cooled, start prepping the vegetables. Remove the seeds from the baby bell peppers, then dice them into small, even pieces. Aim for a mix of colors if you have them.

Grill the ears of corn until they're slightly charred and tender, then carefully slice the kernels off the cobs. If you're short on time, thawed frozen corn works just as well here.

Finally, chop the fresh cilantro. In a large bowl, combine the cooled cooked rice, diced peppers, drained fire-roasted tomatoes, corn kernels, and chopped cilantro. Pour the dressing over everything and toss gently until all the ingredients are evenly coated.