Mexican Bean and Corn Rice Salad

Two cups 4 bean mix (we soak our own to avoid the salt and processing - you could used canned - just try to get the no added salt)
1 cup corn kernals (again we used no added salt)
1 cup chopped green capsicum
1 red onion finely sliced
2 tomatoes finely diced
2 cups cooked brown rice

Dressing
1/4 cup lemon juice
1 tablespoon olive oil
2 cloves garlic (minced)
2 tablespoons fresh parsley chopped
1 teaspoon cumin
1 cup salsa (we made our own - you could use bottled)

Combine salad ingredients
Whisk together dressing ingredients
Pour dressing over salad - mix gently
cover and chill in refridgerator at least 2 hours

ENJOY!