If using uncooked rice, prepare it according to the package directions. Allow it to cool slightly once cooked.
In a large bowl, combine the cooked rice, rinsed black beans, drained corn, chopped roasted red peppers, and minced scallions.
In a separate small bowl or jar, prepare the dressing.
Whisk together the fresh lime juice, chili powder, and salt. Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify.
Pour the dressing over the rice and vegetable mixture.
Add the fresh parsley or cilantro and toss gently until everything is well-coated.
Taste and adjust seasonings if necessary.
Serve immediately or chill for at least 30 minutes to allow the flavors to meld.
Add a creamy element by dicing half an avocado and gently folding it in just before serving. Cherry tomatoes or a finely diced red onion also make great additions.
Turn this salad into a complete meal by serving it over a bed of fresh spinach or romaine lettuce, or use it as a filling for hearty vegetarian wraps.
