Mexican Bean & Rice Salad<\/p>\n
<\/p>\n
1\/3 C. olive oil<\/p>\n
\u00bc C. cider vinegar<\/p>\n
1 tsp. chili powder<\/p>\n
\u00bd tsp. cumin<\/p>\n
\u00bd tsp. garlic salt<\/p>\n
\u00bd tsp. hot pepper sauce<\/p>\n
3 C. brown rice, cooked<\/p>\n
3 C. Pinto Beans, cooked<\/p>\n
1 15 oz. can corn, drained<\/p>\n
\u00bc C. rehydrated dried green pepper<\/p>\n
1 \u2013 4 oz. can diced green chilies, drained<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mexican Bean & Rice Salad 1\/3 C. olive oil \u00bc C. cider vinegar 1 tsp. chili powder \u00bd tsp. cumin \u00bd tsp. garlic salt \u00bd tsp. hot pepper sauce 3 C. brown rice, cooked 3 C. Pinto Beans, cooked 1 15 oz. can corn, drained \u00bc C. rehydrated dried green pepper 1 \u2013 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…<\/p>\n