Moroccan Rice Salad

What do you bring to a potluck gathering, when there are folks there who can't have gluten, dairy, or follow a vegetarian diet? This salad can feed all the people with those dietary restrictions, plus those who don't have dietary restrictions love it too and don't even notice that they are eating gluten free, dairy free, vegetarian. It has quickly become one of my families favorite summer salads. It has a burst of fresh flavor and all the ingredients are good for you.

• 1 cup of uncooked brown rice (or white) which makes about 3 cups cooked rice, let it cool after cooking
  
• 1 can black beans
• 2 cups of cooked corn
• 2 cups of green beans
• 4 green onions
• 1 pepper (any color)
• 2 cups of tomatoes chopped
• half of a chopped cucumber
  
• 1/2 cup chopped green or black olives (I used green)
• 1/3 cup olive oil
  
• 1/3 cup of fresh lemon or lime juice, about 2 lemons
• 1 tablespoon cumin or to taste
• salt and pepper to taste
• a handful of chopped parsley or cilantro, your preference
  

Tip-I found that if I added the dressing earlier in the day that I wanted to serve it and let it sit to let the flavors combine for several hours, that the rice soaked it up and it was a bit dry, so I needed to add more. Now I add all the ingredients including the spices and parsley and add the oil and lemon juice an hour or so before serving, it worked fine and the rice did not soak up the oil, there for making this lower in fat than adding more dressing later.