Cook the rice. Cook the rice according to the package instructions or your preferred method (stovetop or rice cooker both work well). Once done, transfer it to a large mixing bowl and allow it to cool slightly. It doesn’t need to be fully cooled before adding the other ingredients, but avoid adding them while the rice is piping hot.
Make the dressing. In a small bowl, whisk together the olive oil, white vinegar, sugar, garlic powder, paprika, cumin, and cayenne until well combined. Pour the dressing over the warm rice, stirring gently to coat the rice evenly.
Add the veggies. Stir in the black beans, diced green bell pepper, corn, and pico de gallo. If you’re preparing the salad more than 4 hours ahead, wait to add the cilantro just before serving to keep it fresh.
Chill and serve. Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.