Southwest Sweet Potato, Black Bean, Wild Rice Salad

INGREDIENTS

2 cups

cooked wild rice

1 cup

diced roasted sweet potato

15 oz

can black beans, rinsed and drained

1/2 cup

diced red bell pepper

1/2 cup

frozen corn, defrosted

1/4 cup

finely diced red onion

1/3 cup

packed cilantro leaves, chopped

jalapeño, minced

Zest and juice of 1 lime

1 tbsp

olive oil

1 tbsp

water

2 tsp

rice vinegar

2 tsp

honey or agave nectar for vegan

1 tsp

chili powder

1/2 tsp

ground cumin

kosher salt and fresh ground black pepper