Bright and Light Rice n' Bean Salad

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3 tablespoons olive oil

3 tablespoons orange juice

2 teaspoons balsamic vinegar

1 cup frozen corn, thawed

1 cup shelled edamame, or soybeans

1 cup cooked brown rice

4 scallions, sliced

One 15-ounce can red beans, rinsed and drained

1 orange bell pepper, diced

Salt and freshly ground black pepper