Southwestern Rice & Bean Salad

from the Beachbody blog

Ingredients

• 2 cups cooked brown rice (or other cooked whole grain)
• 1 (15-oz.) can black beans, drained, rinsed
• 2 cups frozen whole-kernel corn, thawed
• 1 medium tomato, finely chopped
• 3 green onions, finely chopped
• 2 Tbsp. extra-virgin olive oil
• ¼ cup white wine vinegar
• ¼ cup fresh cilantro, chopped
• 1 medium jalapeño, finely chopped (or cayenne pepper to taste)
• 1 tsp. mild chili powder

Instructions

1. Combine rice, beans, corn, tomato, green onions, oil, vinegar, cilantro, jalapeño, and chili powder in a large serving bowl; mix well.
2. For best flavor, cover and refrigerate for at least an hour before serving.

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