Making Black Rice Rainbow Salad is easy if you follow these steps:

1. Rinse the Rice: Rinse the black rice under cold water until the water runs clear.
2. Cook the Rice: In a medium saucepan, combine the rinsed black rice and water (or vegetable broth). Bring to a boil, then reduce heat to low. Cover and simmer for about 30 minutes, or until the rice is tender. Remove from heat and let it sit covered for 10 minutes.
3. Prepare the Vegetables: While the rice is cooking, chop the bell peppers, cucumber, cherry tomatoes, avocado, and red onion. Place them in a large mixing bowl.
4. Add the Corn and Cilantro: If using fresh corn, cook it briefly or use frozen corn. Add the corn and chopped cilantro to the bowl with the vegetables.
5. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey (or agave), salt, and pepper.
6. Combine Ingredients: Once the rice has cooled slightly, fluff it with a fork and add it to the bowl with the vegetables. Pour the dressing over the salad and toss everything gently until well combined.
7. Taste and Adjust: Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lime juice to your liking.
8. Chill and Serve: Let the salad sit in the fridge for about 15-30 minutes to allow the flavors to meld before serving.