Southwestern Salad

• 2 cups cooked brown rice
• 1 15-oz. can black beans, drained and rinsed
• 2 cups frozen whole-kernel corn, thawed
• 1 large red bell pepper, cored, seeded, and chopped
• 1 small onion, peeled and chopped
• 1/4 cup white wine vinegar (or to taste)
• 1/4 cup chopped fresh cilantro leaves
• 1 jalapeño chili, minced (or cayenne pepper to taste)
• 1 tsp. mild chili powder

Combine all ingredients in a large serving bowl. Cover and chill before serving. Makes 6 to 8 servings.

Nutritional Information (per serving—1/8 of recipe):

Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
167	7 g	6 g	34 g	1 g	0 g