Recipe -- Rice and Shrimp Salad with Corn

An easy, light dinner, my mom shared this recipe with me several years ago. It's been perfect for our hot summer, and it's quite healthy.

1 lb. bag of cooked, frozen shrimp, patted dry
1 c. medium salsa
2 T. oil
5 T. lime juice
1/2 t. cumin
1/4 t. salt
pepper to taste
4 c. cooked white rice
1 can corn, drained
1 red bell pepper, seeded and minced
2 medium green onions, thinly sliced
1/2 c. pimento-stuffed green onion, sliced
2 T. minced cilantro or parsley

Combine salsa, oil, lime juice, cumin, salt, pepper. Spoon a couple of tablespoons over the shrimp and refrigerate while preparing the rest of the salad.
salad.

Combine the cooked rice, corn, red pepper, green onion, olives, cilantro. Stir in the salsa dressing and the shrimp. Refrigerate until ready to serve.

If you don't have time to chill the rice beforehand, this is fine served at room temp. It also makes great leftovers.