Southwest Rice Salad

• 2 cups cooked rice
• 1 (16 ounce) can black beans, rinsed and drained
• 1 (12 ounce) can white corn, drained
• 1 bunch green onion, chopped
• 1/3 cup canola oil
• 1/4 cup fresh squeezed lime juice (3-4 limes)
• 2 tablespoons apple cider vinegar
• 1 tablespoon packed brown sugar
• 2 -3 pickled jalapeno peppers, seeded and chopped
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• salt
• optional
• 1 bunch fresh cilantro, chopped
• 1 ripe tomatoes, chopped

1. In a large bowl, combine the rice, beans, corn and onions.
2. Toss to mix.
3. In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
4. Pour the dressing over the rice mixture and mix well.
5. Garnish with the cilantro and chopped tomatoes.
6. This salad can be made 1-2 days in advance and served either cold or room temperature.

rice, black beans, white corn, green onion, canola oil, fresh squeezed lime juice, apple cider vinegar, brown sugar, peppers, chili powder, ground cumin, salt, fresh cilantro, tomatoes

Taken from www.food.com/recipe/southwest-rice-salad-52221 (may not work)