Southwestern Rice and Black Bean Salad

Description

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Ingredients

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

Procedures

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