This is a fresh rice salad that goes well with enchiladas, grilled vegetables or can be served as a side on a bed of lettuce with tortilla chips.  

• 1½ cups long-grain rice, white or brown, cooked
•  ½ cup corn kernels, fresh or frozen
•  ½ cup black or pinto beans, rinsed, drained
•  ¼ cup of red onion, finely chopped
•  1 avocado, peeled, cubed
•  1 cup cherry tomatoes, halved

 Dressing

•  1 small jalapeño or red chili peppers, seeded, finely diced
•  1½ tablespoon of olive oil
•  1½ tablespoons of lime juice
•  ½ teaspoon salt
•  Freshly ground pepper
• 1 tablespoon of cilantro or parsley, chopped (optional)

Make dressing first.  Mix rice, beans, red onion and corn together with dressing. Frozen corn is parboiled before freezing and thaws quickly once added to other ingredients. Fresh corn kernels can be added raw or parboiled and cooled.  Gently toss avocado into salad. Add cherry tomatoes to top and serve. Mix peppers with lime juice, salt and then whisk in oil. Add pepper and cilantro or parsley, if using. Set aside.