2 c. converted rice
3 tsp. salt
2 (16 oz.) cans kidney beans, rinsed and drained
3 c. cooked fresh corn kernels or 1 (12 oz.) can corn niblets
2 tbsp. packed brown sugar
2 tsp. chili powder
1 bunch scallions, chopped (about 3/4 c.)
2/3 c. corn or safflower oil
1/4 c. fresh lime juice
2 tbsp. vinegar
4 pickled jalapeno peppers (stemmed, seeded and quartered)
1 tsp. ground cumin

Cook as directed on package using 5 cups water and 1 teaspoon salt. In a large bowl, combine rice, beans, corn and scallions. Toss lightly to mix. In a food processor, combine oil, lime juice, vinegar, sugar, peppers, chili powder, cumin and remaining salt. Process until peppers are finely minced.

Pour dressing over salad and toss to coat. Let stand at room temperature, tossing occasionally for 4 hours or cover and refrigerate for up to 2 days. Serve at room temperature.