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Southwestern Tri-Bean Salad




Source of Recipe


Internet


List of Ingredients




3-1/2 Tbs. olive oil
2 Tbs. plus 2 tsp. cider vinegar
3/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. garlic salt
1/4 tsp. hot pepper sauce
4 cups cooked rice
10 ounces canned kidney beans, drained and rinsed
10 ounces canned pinto beans, drained and rinsed
10 ounces canned black beans, drained and rinsed
7 ounces canned corn, drained
3/4 medium red bell pepper, chopped
3 ounces canned green chilies, chopped


Recipe



Combine oil, vinegar, chili powder, cumin, garlic salt, and hot pepper sauce in small bowl; set aside. Combine rice, kidney beans, pinto beans, black beans, corn, red bell pepper, and chilies in large bowl. Pour dressing over salad. Toss until thoroughly combined. Serve immediately, or chill 1 hour before serving.