Bean And Rice Salad - cooking recipe

Ingredients

3 cups cooked white rice, cooled
1 (16 ounce) can kidney beans, drained
1 1/2 cups frozen corn kernels (I sometimes use canned)
4 -5 chopped green onions
1/4 cup pickled jalapeno pepper (diced)
1/3 cup light olive oil
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon cumin

Preparation

In large bowl mix rice, beans corn, green onion, and jalapenos.
In small bowl mix remaining ingredients until sugar is dissolved. Toss together and let stand at room temperature 4 hours.