Cha Cha Chili Salad

• 2 c. cooked white rice
• 1 (15 oz.) drained dark red kidney beans
• 1 (14 oz.) drained garbanzo beans (chickpeas)
• 1 (15 oz.) whole kernel corn
• 1/2 c. chopped green onions
• 1/2 tsp. salt
• 1/4 c. vegetable oil
• 1/8 c. lime or lemon juice
• 1 Tbsp. cider vinegar
• 1 Tbsp. packed brown sugar
• 3 pickled jalapeno peppers, stemmed, minced and seeded (she uses 1 or 1 1/2 in hers)
• 1/2 tsp. cumin
• 1 tsp. chili powder

1. In a large bowl, combine first 5 ingredients. Toss lightly. In a small bowl, whisk together all remaining ingredients. Pour over salad mixture and toss lightly. Let it stand at least 4 hours before serving. Serve at room temperature.

white rice, dark red kidney beans, garbanzo beans, whole kernel corn, green onions, salt, vegetable oil, lime, cider vinegar, brown sugar, jalapeno peppers, cumin, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81470 (may not work)