Southwestern Bean Salad


2 cups cooked brown rice or barley
1 16-ounce can black beans, drained and rinsed
2 cups frozen corn kernels
1 red bell pepper, chopped
1 small onion, chopped
1/4 cup white wine vinegar, or to taste
1/4 cup chopped cilantro leaves (if you don't like cilantro, use flat Italian parsley)
1 minced jalapeno pepper, or a pinch of cayenne, to taste
1 teaspoon mild chili powder

Combine all ingredients. Tastes even better if you let it stand, refrigerated or at room temperature, for one hour before serving. Keeps well.

6-8 servings