Leigh Ellen's Rice and Bean Salad

Combine in large bowl:

2 16-oz cans black beans

4 cps cooked white or brown rice

1 10-oz pkg frozen corn, thawed (shoepeg is best) or one can, drained

1 small red onion (or shallots), finely chopped

2 red and/or yellow peppers, seeded and diced

½ cp chopped cilantro

Toss together until well combined.

In a small bowl, whisk together:

2 Tbsp balsamic vinegar

¼ cp fresh squeezed lime juice

½ cp extra virgin olive oil (I usually use ¼ cp)

Pour vinaigrette over salad mixture and toss well to coat.  Season with salt and fresh ground pepper.  Chill before serving.