Southwestern Bean and Rice Salad

By Vickie

Taken from Light and Tasty Magazine, Feb./Mar 2003
pg. 45

Ingredients

• 3 C cooked long grain rice cooled
• 1 can (16 oz) kidney beans, rinsed and drained
• 1 med. green pepper diced
• 1 can (2 1/4 oz.) sliced ripe olives drained
• 1/3 C lime juice
• 1/4 C chopped green onions
• 2 TBS. canola oil
• 1 TBS. minced fresh cilantro or parsley
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. ground cumin

Preparation

Step 1

combine rice, beans green pepper and olives. Seperately, combine remaining ingredients; mix well. Pour over rice mixture and toss to coat. Cover and refrigerate at least 1 hour.