Black Bean And Rice Salad

• 1 cup long grain brown rice
• 1/4 cup extra-virgin olive oil
• 1 Cubanelle chile or Italian frying pepper, trimmed and cut in 1/3-inch dice
• 1 medium red onion, finely chopped
• 3 garlic cloves, smashed, peeled and minced
• 2 cups freshly cut white corn kernels (from 2 ears) or 1 box (10 ounces) frozen corn, thawed
• 1 teaspoon kosher salt
• 1 15-ounce can black beans, rinsed well and drained
• 1 tablespoon distilled white vinegar
• Freshly ground black pepper

1. Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.
2. Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.
3. Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.

long grain brown rice, extravirgin olive oil, pepper, red onion, garlic, corn, kosher salt, black beans, white vinegar, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/black-bean-and-rice-salad-243130 (may not work)