Southwestern Rice & Bean Salad

3 cups cooked white or brown rice (1 cup uncooked)
2 cups fresh or frozen corn kernels
1 can (15oz) black beans, rinsed and drained
1 red bell pepper, finely diced
1 green bell pepper, finely diced
½ cup chopped scallions (white and tender green parts)
½ cup chopped fresh cilantro
¼ cup sliced pimiento-stuffed green olives
2 Tbls extra-virgin olive oil
3 Tbls fresh lime juice
Salt and freshly ground black pepper

1. Combine the rice, corn, beans, peppers, scallions, cilantro, and olives in a large salad bowl.  
   Toss to mix.

2. Add the oil and lime juice and toss to mix.
   Season generously with salt and pepper.
   Serve at once
   (You can hold the salad in the refrigerator for a few hours, 
     but bring to room temperature before serving.)

Serves 4   

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Used with Permission from Mom’s Best One Dish Suppers by Andrea Chesman published by Storey Publishing