Cook the long grain rice according to the package instructions.

Let it cool completely (preferably for at least 12 hours to promote resistant starch and save calories).

Cut the bell pepper, tomato and onion into small cubes.

Drain the corn and kidney beans in a sieve.

Put the cooled rice in a large bowl.

Add the kidney beans, corn, diced bell pepper, tomato and onion.

Mix olive oil, lemon juice, tomato paste and all the spices (salt, coriander powder, cumin, paprika powder, cayenne pepper) in a small bowl.

Pour the spice mixture over the salad.

Add the chopped parsley (or coriander).

Mix all the ingredients thoroughly until the flavors combine.

The salad can be served immediately, but it also tastes great if it has been left to infuse for a while before serving.