Black Bean and Rice Salad

1 cup long grain brown rice

1/4 cup extra-virgin olive oil

1 Cubanelle chile or Italian frying pepper, trimmed and cut in 1/3-inch dice

1 medium red onion, finely chopped

3 garlic cloves, smashed, peeled and minced

2 cups freshly cut white corn kernels (from 2 ears) or 1 box (10 ounces) frozen corn, thawed

1 teaspoon kosher salt

1 15-ounce can black beans, rinsed well and drained

1 tablespoon distilled white vinegar

Freshly ground black pepper

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Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.

Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.

Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.