1 c. corn (canned)
1 c. pink or kidney beans (canned)
2 med. tomatoes, chopped
2 tbsp. cider vinegar
2 tbsp. oil
2 tbsp. chopped parsley
1/2 c. chopped green pepper
Salt and pepper to taste
1/2 c. plain yogurt
1 tbsp. lemon juice
1/2 tsp. paprika
2 c. cooked brown rice (room temperature)

Mix corn, beans, tomatoes, vinegar, oil, parsley, and green pepper. Season with salt and pepper to taste. Let marinate for 3 hours in refrigerator.

While mixture is marinating, blend yogurt, lemon juice and paprika. To serve, mound rice on serving plate. Top with corn and bean mixture. Spoon yogurt dressing over all. Enjoy!