Fiesta Rice Salad

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1/4 cup fresh lime juice (4 limes)

3 tablespoons olive oil

3 tablespoons roasted tomato salsa

1 teaspoon ground cumin

1/2 teaspoon salt

2 cups cold cooked brown rice

1 cup cooked fresh or thawed frozen corn kernels

2 15-oz. cans black beans, drained and rinsed

1 red bell pepper, seeded and diced

1 cup small cherry tomatoes, halved

3 scallions, thinly sliced

1 avocado

1 tablespoon chopped fresh cilantro, optional

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