Mexican Bean & Rice Salad

 

1/3 C. olive oil

¼ C. cider vinegar

1 tsp. chili powder

½ tsp. cumin

½ tsp. garlic salt

½ tsp. hot pepper sauce

3 C. brown rice, cooked

3 C. Pinto Beans, cooked

1 15 oz. can corn, drained

¼ C. rehydrated dried green pepper

1 – 4 oz. can diced green chilies, drained

 

Combine first 6 ingredients in large bowl and whisk well. Add cooked rice, cooked beans, drained corn, rehydrated peppers and canned diced green chiles. Toss well in dressing. Serve immediately, or allow to rest an hour for flavors to mingle. Toss again right before serving.