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<blockquote data-quote="moreluck" data-source="post: 206067" data-attributes="member: 1246">Southwestern Bean and Rice Salad3 cups cooked long grain rice, cooled1 can (16 ounces) kidney beans, rinsed and drained1 medium green pepper, diced1 can (2-1/4 ounces) sliced ripe olives, drained1/3 cup lime juice1/4 cup chopped green onions2 tablespoons canola oil1 tablespoon minced fresh cilantro or parsley2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon ground cumin&nbsp;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 and toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving.&nbsp;Yield: 8 servings.</blockquote>

[QUOTE="moreluck, post: 206067, member: 1246"] [B][COLOR=#993300]Southwestern Bean and Rice Salad[/COLOR][/B] 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 [I]or[/I] parsley 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon ground cumin 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 and toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving. [B][COLOR=#993300]Yield:[/COLOR][/B] 8 servings. [/QUOTE]

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