Black Bean, Rice, And Veggie Salad

By Sunset
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1/4 cup extra-virgin olive oil

1/4 cup lime juice

1 teaspoon ground cumin

1 1/2 cups cooked basmati rice, cooled

1 can (15 oz.) black beans, rinsed and drained

1 cup finely diced carrots

3/4 cup raw corn kernels

3/4 cup finely chopped tomato

1/4 cup minced Italian parsley

1/4 cup minced fresh cilantro

2 tablespoons finely chopped red onion

Salt and pepper

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