Southwest Black Bean, Corn And Rice Salad - cooking recipe

Ingredients

2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon dried chipotle powder (optional)
2 tablespoons vegetable oil
1/2 cup vegetable broth
1/4 cup red wine vinegar
4 cups cooked brown rice
1 1/2 cups cooked black beans (1 can, drained)
1 1/2 cups frozen corn, thawed
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
1 teaspoon salt and pepper, to taste

Preparation

Mix spices, oil, broth and vinegar in a large bowl.
Add remaining ingredients and stir until everything is combined and mixed with the dressing. This is best if left to chill in the refridgerator 1-2 hours before serving.