FIESTA RICE SALAD

juice of 4 limes
3 tbsp. extra virgin olive oil
4 tbsp. salsa
1 tsp. cumin
1/2 tsp. salt and pepper
2 c. cold cooked brown rice
1 c. cooked fresh or frozen corn kernels
2-15 oz. black beans, drained and rinsed
1 green bell pepper, chopped
2 roma tomatoes, diced
3 scallions, thinly sliced
1 avocado, diced
1/4 to 1/2 c. cilantro, chopped (optional)

In a small bowl, stir together the lime juice, olive oil, salsa, cumin,salt, and pepper.

In a large bowl combine the rice, corn, beans, bell pepper, tomatoes, and scallions. toss gently to combine. pour lime juice mixture over top and toss again to coat.

just before serving, top with cilantro and avocado ( wait until the last minute to chop the avocado or it will turn brown!!)