Two Bean Rice Salad
|Cooked wild rice/Null||3 Cup (48 tbs) (Null)|
|Canned pinto beans/Null||15 Ounce, drained, rinsed (1 Can)|
|Canned black beans/Null||15 Ounce, drained, rinsed (1 Can)|
|Frozen peas/Null||10 Ounce, thawed (1 Package)|
|Sliced celery/Null||1 Cup (16 tbs) (Null)|
|Onion/Null||1 Medium, chopped (Null)|
|Canned chopped green chilies/Null||4 Ounce (1 Can)|
|Chopped fresh parsley/Cilantro||1⁄4 Cup (4 tbs) (Null)|
|White wine vinegar/Null||1⁄2 Cup (8 tbs) (Null)|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs) (Null)|
|Water/Null||2 Tablespoon (Null)|
|Salt/Null||3⁄4 Teaspoon (Null)|
|Garlic powder/Null||1⁄2 Teaspoon (Null)|
|Pepper/Null||1⁄2 Teaspoon (Null)|
In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley; mix well.
Combine the remaining ingredients in a jar with tight-fitting lid; shake well.
Pour over rice mixture; toss to coat.
Cover and refrigerate for at least 1 hour.