Ingredients
- Salad
- 3 cups cold cooked rice
- 1 15.5 oz. can red beans, drained
- 1 large tomato, chopped
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red onion
- 1 garlic clove, minced
- Dressing
- 3 tablespoons vegetable oil
- 3 tablespoons vinegar
- 2 to 3 teaspoons chili powder
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon hot sauce
Directions
In large bowl, combine all salad ingredients; mix well. In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing mixture over salad; toss gently to coat. Cover; chill one hour or more to blend flavors. Makes 12, 1/2-cup servings.
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