Cowboy Rice Salad

4 1/2 cups cooked brown rice Dressing: ▢1/3 cup lime juice , plus more to taste ▢1/2 cup olive oil ▢1 1/2 tbsp honey ▢1/2 tsp chipotle powder (sub with smoked paprika + cayenne pepper) ▢1/2 tsp cumin powder ▢1/2 tsp garlic powder (or 1 garlic clove, minced) ▢3/4 tsp salt ▢Black Pepper Salad: ▢1 red capsicum/bell pepper , diced ▢1 green capsicum/bell pepper , diced ▢1 small red onion , chopped ▢1 x 400g (14oz) corn kernels , drained ▢1 x 400g (14oz) black beans , drained and rinsed ▢3 tomatoes , watery seeds removed then diced ▢1 cup coriander/cilantro leaves , roughly chopped (Note 2) I also like to add avocado when serving so it doesn't brown.

Place Dressing ingredients in a jar, shake. Taste test, adjust to your taste. Place Salad ingredients and rice in a bowl. Drizzle with dressing. Toss, then serve. Fantastic served straight away and even the next day!