VEGGIE-RICE SALAD

1/2 c. white rice
salt and pepper, to taste
1 carrot, cut into 1/4" dice
1/4 c. extra virgin olive oil
1 tbsp. red wine vinegar
1/2 tsp. dried oregano
1 c. frozen corn
1 c. frozen peas
2 stalks celery, including leaves, finely chopped

cook rice according to package directions, fluff, and let cool.

meanwhile, fill a small pot with salted water. Add the carrots, bring to a boil, and cook for 2 additional minutes. Using a slotted spoon, transfer the carrots to a bowl and toss with 2 tbsp. olive oil, 1 tbsp. vinegar, oregano, salt, and pepper to taste.

In the same boiling water, cook the corn and peas for 3-4 minutes or until cooked through. transfer to the bowl with the carrots.

Add the remaining ingredients to your vegetable mixture, season with more salt and pepper, and 2 tbsp. olive oil, and toss well.