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