Southwestern Brown Rice Salad

brown rice (cooked according to package directions, cooled (about 3 cups cooked))

kidney beans ((15 ounces) rinsed and drained (1 1/2 cups))

corn ((15 ounces) drained (or use 1 1/2 cups fresh or frozen defrosted))

cherry tomatoes (quartered)

avocado (diced)

lime juice

olive oil ((optional))

ground cumin

chili powder

salt (to taste)

pepper (to taste)

chopped cilantro

pickled jalapenos

red or green onions

sliced black olives

your favorite vegetables