Southwestern Confetti Salad

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1 cup cooked brown rice

1 cup fresh corn kernels (about 2 ears)

1 cup coarsely chopped zucchini

1 cup grated carrot

1/2 cup diced plum tomato

1/3 cup diced red bell pepper

1/4 cup chopped green onions

2 tablespoons diced red onion

2 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice

1 tablespoon canola oil

1 tablespoon minced seeded pickled jalapeƱo peppers

1/2 teaspoon kosher salt

1/2 teaspoon chili powder

1/4 teaspoon freshly ground black pepper

1 (15-ounce) can black beans, rinsed and drained

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