Add the rice and water into a saucepan, season generously with salt, and heat with a high heat

When it comes to a boil, place a lid on the pan and lower to a low heat, simmer for 15 minutes or until just cooked al dente (check package instructions on the rice you are using to get your liquid-to-rice ratios and cooking times right on the money)

Once the rice is cooked, remove it from the heat and fluff it with a fork and set it aside to cool

To make the dressing, add the olive oil into a bowl, along with the white wine vinegar, grated garlic, cumin, and season with a kiss of salt & pepper, whisk together until well mixed

Once the rice is cool enough to handle, add it into a large bowl, along with the chopped red onion, diced green bell pepper, chopped cherry tomatoes, sliced green olives, canned corn, and the chopped fresh mint, then pour in the dressing and season everything with salt & pepper, gently mix together until well mixed

Serve at room temperature or chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!