Summer Rice Salad à la Française

Five years ago, I went to Paris to study abroad for the summer.  On Bastille Day (July 14th), it was almost 90 degrees and definitely not the time to fire up the mini Euro oven or the stovetop in the un-air conditioned apartment.  So, my host mom, Catherine, made a cold salad of rice, tuna, corn, and capers for myself and my friends that were over before we went to watch fireworks at the Eiffel Tower.  Sounds like a funky combo, I guess. But, five years later I am still thinking about that salad. I have never made it- until today!  Sometimes the stars align...or I guess the ingredients align... I have very, very few food items in the house because I let them dwindle before our vacation.  But, like I said, this dish was meant to be made!  I had rice, 2 ears of corn, 2 packets of tuna that Dan bought for hiking (but were packed in oil), capers (that I inherited from Michelle before she moved to St. Louis), and basics to make a vinaigrette.  I didn't have a recipe for this dish, only my memory from a half decade ago.  I think I came up with an accurate rendition of this easy, French, summer meal.  Bon Appetit. :)

Summer Rice Salad

3 cups cooked rice, cooled
7 oz. chunk light tuna (did you know Albacore white has 3 times the mercury?!)
Kernels from 2 ears of corn,  about 1 1/2 cups
2 tablespoons capers
Vinaigrette:
1 clove garlic, crushed/minced
1 teaspoon dijon mustard
1/4 teaspoon kosher salt
5 turns of the pepper grinder (however much that is!)
2 tablespoons red wine vinegar (lemon juice would probably be good here, too)
1/4 cup olive oil

Directions:
Whisk vinaigrette ingredients together.  In large bowl, stir together cooled rice, tuna, corn, and capers.  Add vinaigrette and mix together.  Chill in fridge.  Eat and reminisce about France.