3 1/2 c. cooked rice, cooled (1 c. raw)
1 can kidney beans
1 can whole kernel corn
1/2 c. onions, chopped
2 pickled jalapeno peppers
1/3 c. vegetable oil
2 tbsp. lime juice
1 tbsp. cider vinegar
1 tbsp. packed brown sugar
1 tsp. hot chili powder
1 tsp. salt
1/2 tsp. ground cumin

In a large bowl combine rice, beans, corn, onions, and peppers. In a small bowl combine remaining ingredients whisk until sugar is dissolved and mixture is well blended. Pour over salad and toss to coat well. May be refrigerated or served at room temperature.