Pinned by Brenda Yaney Mohler

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Make ahead; serve room temp: Fiesta Rice Salad 2 cups brown rice, cooked and hot 1 tablespoon olive oil 1 cup corn kernels, fresh or frozen 1 can black bean, rinsed and drained 2 limes, juiced 2 tablespoons olive oil pinch salt and pepper 1 red or yellow bell pepper, seeded and diced 1 cup cherry tomatoes, halved 1 jalapeno pepper, seeded and minced 1/2 cup red onion, diced 1/4 cup cilantro, choppedBrenda Yaney Mohler

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