Name: Rice and Red Bean Salad
Total time: 5 h
Ingredients: 3 tablespoons lemon juice or apple cider vinegar; 3 tablespoons olive oil; 2 - 3 teaspoon chili powder; 1 teaspoon ground cumin; ½ - 1 teaspoon bottled hot pepper sauce; ½ teaspoon all-purpose seasoning blend; ¼ teaspoon salt; ⅛ teaspoon garlic powder; ¼ teaspoon ground black pepper; 2 cups cooked brown rice or basmati rice, chilled (about 3/4 cup uncooked); 1 15 ounce can red beans, rinsed and drained; ¾ cup seeded and chopped tomato; ½ cup chopped red sweet pepper; ½ cup chopped red onion; ¼ cup snipped fresh cilantro or parsley; 1 fresh jalapeño chile pepper*, seeded and finely chopped; Fresh jalapeño chile pepper*, sliced (optional)

In a large bowl, combine rice, beans, tomato, sweet pepper, onion, cilantro and jalapeño. Shake dressing and pour over rice mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours. Let salad stand at room temperature 30 minutes before serving. If desired, garnish with additional fresh jalapeño slices.

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Rice and Red Bean Salad

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