In a large bowl, add olive oil, lime juice, cumin and oregano; whisk until well blended.
Add the rice, black beans, jalapeno chile pepper, corn, tomatoes, parsley, cilantro, red onion, salt, and pepper. Mix well and adjust seasonings if needed.
Place in refrigerator until ready to serve. When ready to serve, either serve chilled or let come to room temperature (your choice).
Garnish with avocado and fresh lime wedges.
Vegetable Salad Recipe - Ensalada de Colores: https://whatscookingamerica.net/KarenCalanchini/Ensalada-de-Colores.htm