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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Wonderful salad for southwestern style meal. Ingredients:
2 cups cooked rice, chilled |
1 (15 1/2 ounce) can kidney beans, drained |
1 (16 ounce) can chili hot beans, undrained |
1 fresh tomatoes, diced (more crunch with the fresh tomato) or 1 (14 1/2 ounce) can diced tomatoes, drained (more crunch with the fresh tomato) |
1/2 cup celery, diced |
1/2 cup fresh green pepper, chopped |
1/4 cup red onion, chopped |
1/2 teaspoon chili powder |
3 tablespoons vinegar |
1/4 teaspoon salt |
5 tablespoons salad oil |
Directions:
1. When rice is good and cold, fold in the beans, tomato, celery, green pepper and onion.
2. In a separate bowl, combine salt, chili powder, vinegar and oil; MIX WELL.
3. Pour over salad and toss gently.
4. ENJOY!
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