Fiesta Rice Salad

2 cups brown rice, cooked and hot
1 tablespoon olive oil
1 cup corn kernels, fresh or frozen
1 can black bean, rinsed and drained
2 limes, juiced
2 tablespoons olive oil
pinch salt and pepper
1 red or yellow bell pepper, seeded and diced
1 cup cherry tomatoes, halved
1 jalapeno pepper, seeded and minced
1/2 cup red onion, diced
1/4 cup cilantro, chopped

Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until they begin to brown (about 8-10 minutes). Stir in black beans, remove from heat and set aside.

In a large bowl whisk together lime juice, 2 tablespoons of olive oil and salt and pepper. Stir in hot rice, making sure each grain is coated with the dressing. Add the corn and bean mixture and toss to combine. Let cool to room temperature.