Southwestern Salad

This recipe came to me by way of a friend who served it at a party with corn chips as scoopers. I make it often in the summertime where it will keep in the refrigerator for a week or longer. Use it as a side dish or as a salad. 

3 cans black beans, drained and rinsed
1 can garbonzo beans, drained and rinsed

1 package of Uncle Ben's wild and long grained rice

1 16 oz package frozen corn

1/2 large red pepper, diced

1/2 cup red onion, chopped

5 jalapeno peppers, diced

3/4 cup cilantro, chopped
1-2 ripe tomatoes

Dressing

3/4 cup red wine vinegar

3/4 cup olive oil

1/4 cup lime juice

1 1/2 teaspoon ground cumin

1 1/2 teaspoon salt

Cook rice according to directions. Mix everything together except tomatoes, add dressing. Mix. Prior to serving add 1 or 2 cut up ripe tomatoes. Serve with or without tortilla chips.  My favorite way to eat it is to put it in a salad bowl on a bed of spring greens, chop a tomato on top, then add (if I am very hungry) chunks of of canned red salmon, avocado or chilled shrimp. Let sit for 10 minutes or so to chase the chill off the olive oil. Makes a bunch. Enjoy!