2 cups cooked brown or wild rice
2 cans Bush's Black Beans, rinsed and drained (regular or reduced sodium)
1 green bell pepper, chopped
1/2 jalapeno, minced (optional)
1/2 Vidalia or sweet onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon coarse salt
freshly ground pepper
juice and zest from 1 lime
3 tablespoons olive oil