Fiesta Rice Salad

I really liked this rice salad from All You magazine. It is versatile, so you can eat it plan, with tortilla chips, in a tortilla like a burrito, etc. It made tons so it has been lunch for me for the week too (I just didn't add in all the avocados and throw in some fresh ones when I'm ready). You could make it more of a meal by adding some grilled chicken too.

* 1/4 cup fresh lime juice
* 3 tablespoons olive oil (I just used 1)
* 3 tablespoons roasted tomato salsa
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 2 cups cold cooked brown rice
* 1 cup cooked fresh or thawed frozen corn kernels
* 2 15-oz. cans black beans, drained and rinsed
* 1 red bell pepper, seeded and diced
* 1 cup small cherry tomatoes, halved
* 3 scallions, thinly sliced
* 1 avocado
* 1 tablespoon chopped fresh cilantro (I used 3 T)


1. In a small bowl, stir together lime juice, oil, salsa, cumin and salt. In a large bowl, stir together rice and corn, breaking up any rice clumps.
2. Pour lime-juice mixture over rice mixture and stir well to coat. Add beans, bell pepper, tomatoes and scallions, and toss gently to combine.
3. Just before serving, pit, peel and dice avocado, and stir gently into salad. Sprinkle with cilantro, if desired, and serve.