Spicy Southwestern Rice Salad

Source: "The Vegetarian Meat & Potatoes Cookbook" by Robin Robertson

• 2 hot chilies, seeded and minced.

• 1 clove garlic, minced.

• 1 tsp ground cumin.

• 2 TBL vinegar.

• 2 TBL lime juice.

• 1/2 cup olive oil.

• Salt and black pepper to taste.

• 3 cups of cold, cooked rice.

• 1 red onion, finely chopped (raw).

• 1 small jicama, peeled and diced or shredded (raw).

• 1 red or green Bell pepper, seeded and chopped (raw).

• 1 1/2 cups of cooked pinto beans.

• Chopped cilantro (lots)

1. In a small bowl wisk together the chilies, garlic, cumin, vinegar, lime juice, oil, salt, and pepper. set aside.

2. In a large bowl, combine the onion, jicama, Bell pepper, pinto beans, and cilantro. Mix well. Add to bowl the dressing made earlier. Mix well and coat all ingredients with the dressing. Taste and adjust seasonings.

3. Fold-in the rice and mix everything together. Keep in refrigerator, serve cold.