Here's a salad that's absolutely irresistible! It's loaded with chopped fresh vegetables and so good for you. Plus, it's such a pretty confetti of colors —red, yellow, black, green, and white — all mixed into one bowl. Spoon it alongside the next grilled entrée you make, and watch it disappear.

Black Bean, Corn, and Rice Salad

Preparation time: 25 minutes

Yield: 4 servings

1 15-ounce can black beans, rinsed and drained

1-1/2 cups cooked, chilled white rice

1 cup frozen and cooked (or canned) corn kernels, drained

1 small sweet red pepper, cored and finely diced

1 small red onion, peeled and finely chopped

1/3 cup chopped fresh cilantro or parsley

1/3 cup olive oil

1-1/2 tablespoons cider vinegar

2 cloves garlic, peeled and minced

1 small jalapeño pepper, seeded and chopped

1/2 teaspoon ground cumin

Salt and pepper to taste

1. In a large bowl, combine the beans, rice, corn, red pepper, onion, and cilantro or parsley; toss well.

2. In a small bowl, whisk together the olive oil, vinegar, garlic, jalapeño pepper, and cumin. Add to the rice mixture; toss well. Adjust seasoning with salt and pepper. Cover and chill before serving.