Mexican Bean And Corn Rice Salad

• Salad
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 3/4 cups frozen corn, thawed
• 1 cup green pepper, chopped
• 1 cup fresh grape tomatoes, halved
• 3 tablespoons onions, chopped
• 1 cup cooked brown rice, cooled
• Dressing
• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon cumin
• 1 cup mild salsa

1. Combine the salad ingredients in a large bowl.
2. Mix the dressing ingredients in a small bowl or measuring cup.
3. Pour the dressing over the salad, and mix gently.
4. Cover and chill in the refrigerator overnight or at least two hours.

salad, black beans, kidney beans, frozen corn, green pepper, fresh grape tomatoes, onions, brown rice, dressing, lemon juice, olive oil, garlic, fresh parsley, cumin, salsa

Taken from www.food.com/recipe/mexican-bean-and-corn-rice-salad-91692 (may not work)