Ingredients
3 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 cilantro2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon ground cumin
Preparation
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; toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving.
