Red Rice Salad

I started by cooking 2 cups of dry red cargo rice (for instructions on how to cook red cargo rice please see my post dated Tues., July 18th, 2006 entitled "White Beans & Red Rice). To the rice I added a can of drained corn, a can of drained garbanzo beans, a bag of finely food processed "Mexican Style" veggies which consisted of broccoli, cauliflower, corn and red peppers. I find myself finely processing anything with broccoli in it quite often, as George thinks he doesn't like broccoli, unless he doesn't know its there, lol.... To it all I added one bunch of finely chopped parsley (again, processed in my beloved and often used food processor extraordinaire, lol)... Oh, and I almost forgot, the remaining third of a head of finely shredded green cabbage. Over this salad I poured a dressing that I mixed up, consisting of one cucumber, a tomatoe, 1/2 cup of rice vinegar, and a couple of Tbsp. black sesame seeds (I think I will just sprinkle them over the salad next time since processing them resulted in an off color dressing, although the color of the salad was not greatly impacted). Poured this over the salad and mixed and refrigerated a few hours...
I think this could use a little spice, maybe even garlic powder or?? Mint even comes to mind, as in tabbouleh. I am finding I really enjoy the leftovers alongside some also leftover falafel balls (just from a bulk mix and baked). In fact they seem to belong together, and I may just have to try a homemade version of falafel soon.