Southwestern Rice and Black Bean Salad

• 2 cups cooked long-grain white or brown rice
• 1 1/2 cups fresh cooked or canned drained corn kernels
• 1 15-oz. can black beans, rinsed and drained
• 4 green onions, chopped
• 2 large tomatoes, diced
• 1 medium cucumber, diced
• 1 large jalapeno pepper, seeded and minced (optional)
• 2 Tbs. vegetable oil
• 1/4 cup lime juice
• 2 Tbs. chopped fresh cilantro
• 2 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. salt

1. In large bowl, combine all ingredients; mix gently but thoroughly.
2. Cover and chill for at least 15 minutes to allow flavors to blend.
3. (Can be prepared up to 2 days ahead.
4. Bring to room temperature before serving.)
5. Just before serving, fluff salad with fork.

brown rice, fresh cooked, black beans, green onions, tomatoes, cucumber, jalapeno pepper, vegetable oil, lime juice, fresh cilantro, oregano, ground cumin, freshly ground pepper, salt

Taken from www.vegetariantimes.com/recipe/southwestern-rice-and-black-bean-salad/ (may not work)