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Mexican Rice Salad




Source of Recipe


McCormick�


List of Ingredients




2 1/2 cups cooked rice
1 can (15 ounces) black beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained
1/2 cup chopped red bell pepper
3 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoons McCormick� Cilantro Leaves
1 1/2 teaspoons McCormick� Season-All� Seasoned Salt
1 teaspoon McCormick� Chili Powder
1/2 teaspoon McCormick� California Style Garlic Powder


Recipe



1. Toss together rice, beans, corn and bell pepper in a large bowl.

2. Whisk olive oil, lemon juice, cilantro leaves, Season-All�, chili powder and garlic powder in a small bowl until blended. Add to rice mixture and toss.

3. Serve, or cover and refrigerate up to 24 hours. Stir before serving.