Southwestern Bean Salad
2 cups cooked brown rice or barley
1 can black beans, drained and rinsed
2 cups frozen corn kernels
1 red bell pepper, chopped
1 small onion, chopped
1/4 cup white wine vinegar or to taste
1/4 cup chopped cilantro leaves
1 minced jalapeno pepper, or a pinch of cayenne, to taste
1 teaspoon chili powder
Combine all ingredients. Tastes even better if you let it stand, refrigerated or
at room temperature, for one hour before serving. Keeps well.
6-8 servings