Southwestern Bean And Rice Salad

Name: Southwestern Bean And Rice Salad
Ingredients: 3 cups cooked long grain rice, cooled; 1 can (16 ounces) kidney beans, rinsed and drained; 1 medium green pepper, diced; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1/3 cup lime juice; 1/4 cup chopped green onions; 2 tablespoons canola oil; 1 tablespoon minced fresh cilantro; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon ground cumin

11 ingredients

1 steps

Ingredients

3 cups cooked long grain rice, cooled
1 can (16 ounces) kidney beans, rinsed and drained
1 medium green pepper, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup lime juice
1/4 cup chopped green onions
2 tablespoons canola oil
1 tablespoon minced fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin

Directions

1

In a large bowl, combine the rice, beans, green pepper and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving.