This salmon rice salad is an American version of the tuna and olives classic I enjoyed while a student in Rome. It is pleasant at room temperature or warm.
6 T olive oil 2-3 T lemon juice 1/t parsley 1 1/2 cups rice, prepared 1 can salmon, drained and broken into chunks (skin and bones removed) 2 cups frozen corn, heated through 1/2 cup roasted red bell peppers, diced salt and pepper
In a large bowl, whisk lemon juice into olive oil. Gently fold in next five ingredients. Season to taste with salt and pepper.