1 T. cumin seeds, lightly toasted
4 c. cooked long-grain fragrant rice (such as jasmine or basmati)
2 c. corn kernels, fresh or frozen
2 c. cooked, shelled edamame beans
3/4 c. coarsely chopped cilantro
1 large sweet red pepper, diced
1 can green chiles
1/2 c. chopped scallions
2 T. olive oil
Juice of 2 large lemons
Dry roast cumin in a small cast iron pan until they release their aroma, then crush them in a mortar and pestle. Set aside.
In a bowl, combine rice, corn, beans, cumin, cilantro, diced pepper, chiles, and scallions and mix well to combine. If needed add additional lemon juice and salt to taste.
Chill for about 1 hour prior to serving. This salad is a wonderful accompaniment to such Mexican-influenced dishes as tacos, tostadas, or with pinto or black beans.