TEX-MEX RICE AND RED BEAN SALAD

Tex-Mex Rice and Red Bean Salad image

Provided by Baby Kato @BabyKato

Number Of Ingredients 17

- 3 tablespoons lemon juice or apple cider vinegar
- 3 tablespoons olive oil
- 2 -3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2-1 teaspoon bottled hot pepper sauce
- 1/2 teaspoon all-purpose seasoning blend
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/4 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
- 3/4 cup seeded and chopped tomato
- 1/2 cup chopped red sweet pepper
- 1/2 cup chopped red onion
- 1/4 cup snipped fresh cilantro or parsley
- 1 fresh jalapeno chile pepper*, seeded and finely chopped
- fresh jalapeno chile pepper*, sliced (optional)

Steps:

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 jalapeno. 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 jalapeno slices.