Confetti Rice and Bean Salad

From Mel's Kitchen Cafe

INGREDIENTS

Salad:
• 3 cups cooked rice, cooled to room temperature (see note)
• 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, seeded, cored and diced
• 1/4 cup minced fresh cilantro
Dressing:
• 1/3 cup extra-virgin 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

DIRECTIONS

1. In a large bowl, combine all of the salad ingredients and toss.
2. In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss to coat. Chill the salad for at least 2 hours before serving to let the flavors blend.

Notes from Jill's Kitchen: I don't actually remember much about this one, despite the fact that I made it not too long ago. I suppose I shall just have to make it again and remind myself!