Oakleaf Salad with Peppers and Corn
Cook rice according to package instructions in salted water. Remove from heat and cool.
Rinse letuce, spin dry and tear into bite-sized pieces. Quater bell peppers and remove seeds and ribs, rinse and chop finely. Drain corn kernels. Rinse and finely chop scallions.
Whsik vinegar with ayvar, lime juice and oil, season with salt, pepper and sugar.
Mix rice with peppers and ayvar sauce. Arrange lettuce on plates and top with scallions, corn and rice mixture. Serve immediately.