Yummy summer salad - this one is a keeper

Rice, Black Bean, and Corn Salad
Ingredients
1 cup cold cooked brown rice
1/2 cup cooked corn kernels
1/2 bell pepper, seeded and chopped
1 celery stalk, chopped
1/3 cup canned black beans, rinsed and drained
1/2 red onion, finely chopped
2 Tablespoons fresh cilantro, finely chopped
1/2 jalapeno pepper, seeded and minced

Dressing
2 Tablespoons red wine vinegar
1 1/2 Tablespoons fresh lime juice
1 Tablespoon Extra Virgin Olive Oil
1/4 teaspoon salt

In a large bowl, combine rice, corn, bell pepper, celery, beans, onion, cilantro, and jalapeno.

In a small bowl, whisk the vinegar, lime juice, oil and salt. Pour over the rice mixture and toss to coat. Refrigerate, covered, until the flavors are blended, at least 1 hour. Makes 4 servings.

PER SERVING: (scant 1 cup): 119 Cal, 4g fat, 1g Sat Fat, 0g Trans Fat, 0mg Chol, 197mg Sod., 19g Carb, 3g Fib, 3g Prot, 21mg Calc.