3 cups cooked brown or other rice, cooled
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed (or same amount fresh corn kernels)
4 green onions, white and green parts thinly sliced
1 red pepper, diced
1/4 cup minced fresh cilantro
1/3 cup olive oil
1/4 cup red wine vinegar
1 Tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon black pepper
- Combine all of the salad ingredients and toss.
- In a separate bowl, whisk together the dressing ingredients and pour over the salad and toss to coat.
- Chill the salad for at least 2 hours before serving to let the flavors blend.