Pinto Beans and Rice Salad

Recipe Ingredients

3 cups	480g / 16oz	Cooked rice - chilled
1 cup	62g / 2.2oz	Tomato (1 med.) - in wedges reserve some wedges for garnish
1/2 cup	73g / 2.6oz	Green pepper - chopped
1/2 cup	118ml	Sliced ripe olives
2 tablespoons	30ml	Thinly sliced green onions
1		Pinto beans - drained
5 tablespoons	75ml	Oil
3 tablespoons	45ml	Vinegar
1/2 teaspoon	2.5ml	Chili powder

Recipe Instructions

In large bowl, combine rice, tomato wedges, green pepper, olives, onions and beans.

In screw-top jar, combine remaining ingredients, shake until well blended.

Pour over rice mixture; toss lightly

Source:
Cooking Light, Sept. 1995, page 74

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