COLORFUL BLACK BEANS and RICE SALAD

1/4 cup extra-virgin olive oil
1/4 cup lime juice
1 teaspoon cumin
1 - 1/2 cups cooked basmati rice, cooled
1 can (15 oz.) black beans, rinsed and drained
1 cup finely diced carrots
3/4 cup corn kernels
3/4 cup finely chopped tomato
1/4 cup minced italian parsley
1/4 cup minced cilantro
2 tablespoons finely chopped red onion
salt and pepper

In a serving bowl, stir olive oil, lime juice and cumin to blend. Add rice, beans, carrots, corn, tomato, parsley, cilantro and onion. Stir gently to coat. Season with salt and pepper.

YIELDS: makes 5 cups; 4 to 5 servings

Notes: You can use canned corn, I use frozen corn, thawed. This colorful salad can be made ahead of time, up to 1 day, chill in an airtight container