Ingredients
2
cups cooked instant white rice (cooked as directed on package, omitting margarine and salt)
3
tablespoons finely chopped onion
1/2
medium green bell pepper, chopped
1
(15-oz.) can black beans, drained, rinsed
1
(2-oz.) jar diced pimientos, drained
1
teaspoon dried oregano leaves
1/4
teaspoon salt
1/8
teaspoon pepper
1
to 2 garlic cloves, minced
3
tablespoons cider vinegar
3
tablespoons olive oil
Preparation
In large bowl, combine all salad ingredients; mix well.
In small bowl, combine all dressing ingredients; blend well. Add to salad; mix well. Cover; refrigerate at least 30 minutes to blend flavors.
