Rice & Bean Salad

• 2 cups cooked rice, chilled
• 1 (15 1/2 ounce) can kidney beans, drained
• 1 (16 ounce) can chili hot beans, undrained
• 1 fresh tomatoes, diced (more crunch with the fresh tomato) or 1 (14 1/2 ounce) can diced tomatoes, drained (more crunch with the fresh tomato)
• 12 cup celery, diced
• 12 cup fresh green pepper, chopped
• 14 cup red onion, chopped
• 12 teaspoon chili powder
• 3 tablespoons vinegar
• 14 teaspoon salt
• 5 tablespoons salad oil

1. When rice is good and cold, fold in the beans, tomato, celery, green pepper and onion.
2. In a separate bowl, combine salt, chili powder, vinegar and oil; MIX WELL.
3. Pour over salad and toss gently.
4. ENJOY!

rice, kidney beans, chili hot beans, tomatoes, celery, green pepper, red onion, chili powder, vinegar, salt, salad oil

Taken from www.food.com/recipe/rice-bean-salad-44421 (may not work)