Two Bean and Rice Salad
3 cups cooked long-grain rice, chilled
1 ( 16 oz. ) can pinto beans, drained
1 ( 15 oz. ) can black beans, drained
1 ( 10 oz. ) package frozen English peas, thawed
2 ( 4-oz. ) cans chopped green chilies, drained
1 cup sliced celery
1/2 cup chopped purple onion
1/4 cup chopped fresh cilantro
Garlic Dressing
Garnishes: fresh cilantro sprigs, whole green chilies
Combine first 8 ingredients in a large bowl, and toss gently. Pour Garlic Dressing over rice mixture, and toss gently. Cover and chill at least 8 hours. Garnish if desired. 12 to 14 servings.
Garlic Dressing
1/3 cup white wine vinegar
1/4 cup olive oil
1/2 teaspoon garlic powder
1/2 teaspoon pepper
Combine all ingredients in a jar. Cover tightly, and shake vigorously. Yield: 1/2 cup.
See more of Martha's recipes.
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