• 2 cups Iberia Jasmine Rice
• 1 can Iberia Organic Chickpeas, drained and rinsed
• ½ cup Iberia Spanish Manzanilla Olives Stuffed with Anchovies, sliced
• 1 tablespoon salt
• 1½ cups cherry tomatoes, quartered
• 1½ cups cucumber, diced
• 1½ cups yellow bell pepper, diced
• ½ cup canned corn, drained
• ¼ cup pickled cucumber, diced
• 1 small shallot, finely chopped
• 1 cup parsley, finely chopped

For the Dressing:

• ¼ cup Iberia Organic Extra Virgin Olive Oil
• 2 tablespoons lemon juice
• 1 tablespoon mustard
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper

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1. Cook Iberia Jasmine Rice according to package directions until tender. Drain and spread on a tray to cool completely.

2. Prepare the dressing by whisking together Iberia Organic Extra Virgin Olive Oil, lemon juice, mustard, honey, ground cumin, salt, and black pepper until well combined.

3. In a large bowl, combine the cooled rice, Iberia Organic Chickpeas, Iberia Spanish Manzanilla Olives, cherry tomatoes, cucumber, yellow bell pepper, corn, pickled cucumber, shallot, and parsley.

4. Pour the dressing over the salad and mix until everything is evenly coated.

5. Serve immediately or refrigerate until ready to enjoy.