Mexican Rice & Bean Salad

This is a super yummy and slightly sweet salad that looks beautiful, too.  It makes an awesome lunch or dinner!

Salad:
3 c. cooked rice, cooled to room temp (I use brown or wild blend.)
1 - 15oz. can kidney beans, drained & rinsed
1 - 15oz. can black beans, drained & rinsed
1 1/2 c. frozen corn (or same amount of fresh)
4 green onions, thinly sliced
1/4 c. red onion, minced
1 red bell pepper, chopped
1/4 c. fresh cilantro, minced

Dressing:
1/3 c. extra virgin olive oil
1/4 c. red wine vinegar
1 Tab. sugar
1 clove garlic, minced
1 tsp. salt
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. black pepper
juice of 1 lime

Optional toppings:
halved cherry tomatoes
avocado chunks

Directions:
In large bowl, combine salad ingredients and toss.  In small bowl, whisk together dressing ingredients and pour over salad.  Toss to coat.  Chill at least 2 hours to allow flavors to blend.  Top with tomato and avocado if desired.