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  • 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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