Sonoran Rice, Black Bean, And Corn Salad

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1/4 cup canola oil

2 tablespoons fresh lemon juice

2 teaspoons honey

1 teaspoon dried Mexican oregano

1/2 teaspoon ground cumin

1/4 teaspoon chipotle chile powder

1/4 teaspoon salt

3 cups cooked white rice

1 cup halved red grape tomatoes

3/4 cup canned black beans, well-rinsed and drained

1/2 cup cooked fresh whole corn kernels (or frozen and thawed)

1/4 cup snipped fresh cilantro

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