Kelly s Black Bean Salad

1 cup white rice

2 cups water

1 (14.5 ounce) can diced tomatoes, drained

⅓ cup red wine vinegar

3 cloves garlic, minced

1 tablespoon ground cumin

4 teaspoons chili powder

1 ½ teaspoons salt

1 teaspoon oregano

ground black pepper to taste

¾ cup canola oil

3 (15.5 ounce) cans black beans, drained and rinsed

½ (10 ounce) box frozen corn, thawed

Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.

Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.