Veggie & Rice Salad with Soy-Maple Dressing

Directions

To make the dressing:

In a bowl, mix together all the dressing ingredients until well blended. Set aside.

To make the salad:

Bring a pot of slightly salted water to a boil, cook the soy bean for 6 to 8 minutes, rinse under cold running water, drain well, and squeeze the beans out of the shells, add into a large mixing bowl.

Meanwhile in a medium nonstick skillet, add the oil, heat until hot over medium heat.

Stir in garlic, and cook for about 30 seconds until very fragrant.

Add corn, and toast it in the pan for about 8 minutes, stirring often, until most of the corn kernels become golden and brown. Transfer to the mixing bowl.

Add carrots, red bell pepper, celeries, peas and rice to the large mixing bowl with cooked soy bean and toasted corn.

Stir until well mixed.

Pour the dressing over the salad, and toss until evenly coated.

Adjust the seasoning to taste by adding more soy sauce, rice vinegar and maple syrup if needed.

Serve or cover and put in the refrigerator until your meal is ready.

The salad can be made 1 day ahead, let all the flavor marry in the frige overnight.