Make ahead black bean salad

My new creation... (tomorrows dinner)

I've been scouring through my cookbook to find simple recipes. Recipes that I have all the ingredients for already. I came accross a buch!!! (I have a pretty well stocked spice cabinet)
Well, I found this recipe called Southwestern Tabbouleh Salad. The recipe sounded pretty good, but I think it needed some improvements.

So.... Instead of using Bulgar Wheat (something I actually didn't have), I used whole wheat brown rice. What I love about this recipe is that I can make it the day before and forget about it. YAY for make ahead dinners! Now, I did taste this and it tastes wonderful! All this needs tomorrow is some salsa.

This is my verson. I'll call it simply:
Southwestern Black Bean Salad.
1 cup whole wheat brown rice (cooked)
2 roma tomatoes
1 can Organic black beans, drained and rinsed
A few tablespoons of fresh minced cilantro
grated lime rind
2 Tbsp lime juice
1 Tbsp EVOO (extra virgin olive oil)
1/2 tsp cumin
1 tsp ground crushed red peppers
1 can Organic corn, drained
Salt to taste

Mix all ingredients and refrigerate for 8 hours. OR cook till warm and serve.

I think I'm going to serve this with some homemade Mango Salsa

Lesson learned: Buy some bulgar wheat, and try something new. I've never had bulgar wheat before.

Gotta love it.

God made such colorful foods!