Chili powder and cumin flavor this hearty, nutritious Tex-Mex dish from The Spice House in Milwaukee.
For dressing: In a screw-top jar, combine lemon juice, oil, chili powder, cumin, pepper sauce, seasoning blend, salt, garlic powder and black pepper. Cover and shake well. Set aside.
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.
When handling hot chile peppers, wear plastic gloves. If bare hands touch the peppers, wash your hands well with soap and water.