Rice, Zucchini, and Corn Salad

3 cups of cooked rice (use what you prefer; white, brown, or wild)
1 pound of small zucchini, cut in half lengthwise and then sliced into half moons
2 cups of cooked sweet corn kernels
1/4 cup of thinly sliced scallions
1/4 cup of extra-virgin olive oil
3 tablespoons of fresh lemon juice
2 teaspoons of Dijon mustard
1 tablespoon of chopped fresh dill
salt to taste

Combine the rice, the zucchini, and the corn in a large bowl.

Whisk together the remaining ingredients. Pour this dressing over the vegetables and toss well.

Serve the salad at room temperature.