• 1 cup converted rice
• 1-1/2 teaspoons salt
• 1 15-ounce can small red or black beans, rinsed and drained
• 2 cups fresh, frozen, or canned corn kernels
• 1/2 bunch scallions, trimmed and thinly sliced (about 1/2 cup)
• 2 jalapeño peppers, ribs and seeds removed
• 1/4 cup fresh lime juice
• 2 tablespoons cider vinegar
• 1 tablespoon brown sugar
• 1 to 2 tablespoons chili powder
• 1 to 2 tablespoons ground cumin
• 1/4 cup canola oil
• 1/2 teaspoon freshly ground pepper
• Red or green bell pepper strips for garnish

Cook the rice according to package directions, using 1/2 teaspoon of the salt.
Combine it in a large bowl with the beans, corn and scallions, tossing lightly to mix.

Combine the jalapeños, lime juice, vinegar, brown sugar, chili powder, cumin, oil, pepper, and the remaining 1 teaspoon salt in a food processor or blender, and process until the jalapeños are finely minced.

Pour the dressing over the salad, and stir to mix well. Refrigerate it, covered, for at least 3 hours for the flavors to blend. Let it stand at room temperature for 30 minutes before serving.