rice salad with corn and kidney beans

Ingredients

• 3 cups cooked basmati rice, cooled
• 4 - ears corn
• 1 large green pepper, diced
• 1 can kidney beans, rinsed and drained
• 1 medium sweet onion, diced
• DRESSING
• 4 1/2 tablespoons vegetable oil
• 3 tablespoons white vinegar
• 1 tablespoon tamari
• 1 1/2 teaspoons prepared mustard
• 1 1/2 teaspoons prepared horseradish
• - a generous pinch of sugar, just enough to take the "edge" off - the dressing is supposed to be tangy, not sweet