RICE, PINTO BEAN, AND CORN SALAD

1 package Penguin Natural Foods Mexican Rice

1 1/2 cups cooked corn kernels
2 tablespoons red wine vinegar
1 garlic clove, pressed
2/3 cup extra-virgin olive oil
1 15 1/2-ounce can pinto beans, rinsed, drained
2 cups halved cherry tomatoes
4 green onions, chopped
1 red bell pepper, chopped
2 tablespoons chopped fresh oregano

Prepare rice according to package instructions. Stir in corn. Remove from heat and let stand, covered, 5 minutes. Transfer rice with corn to strainer. Rinse with water to cool. Drain.
Whisk vinegar and garlic in large bowl. Gradually whisk in oil. Season to taste with salt and pepper. Add rice mixture, pinto beans, cherry tomatoes, green onions, bell pepper, and oregano; toss to combine. Let stand at room temperature 30 minutes to blend flavors. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Makes 6 to 8 servings.