• 3-1/2 Tbs. olive oil
• 2 Tbs. plus 2 tsp. cider vinegar
• 3/4 tsp. chili powder
• 1/4 tsp. ground cumin
• 1/4 tsp. garlic salt
• 1/4 tsp. hot pepper sauce
• 3 cups cooked rice
• 10 ounces canned kidney beans, drained and rinsed
• 10 ounces canned pinto beans, drained and rinsed
• 10 ounces canned black beans, drained and rinsed
• 7 ounces canned corn, drained
• 3/4 medium red bell pepper, chopped
• 3 ounces canned green chilies, chopped

Combine oil, vinegar, chili powder, cumin, garlic salt, and hot pepper sauce in small bowl; set aside. Combine rice, kidney beans, pinto beans, black beans, corn, red bell pepper, and chilies in large bowl. Pour dressing over salad. Toss until thoroughly combined. Serve immediately, or chill 1 hour before serving.

Courtesy: American Dry Bean Board.

Per serving: calories 521, fat 13.9g, 23% calories from fat, cholesterol 0mg, protein 16.9g, carbohydrates 84.7g, fiber 13.0g, sugar 8.0g, sodium 581mg, diet points 9.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 5.6, Lean meat: 0.0, Fat: 2.4, Sugar: 0.0, Very lean meat protein: 0.7

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