Rice and Bean Salad
3 cloves garlic
3/4 cup plus 2 Tbsp vegetable oil
1/4 cup red wine vinegar
1/2 tsp. salt
3 cups cold, cooked rice
15 ounce pinto beans, drained and rinsed
15 ounce can black beans, drained and rinsed
10 ounce frozen green peas, thawed and drained
1 cup celery, diced
1 medium red onion, chopped
1 small cucumber, diced
1 small can diced green chile peppers, drained (optional but good)
1/4 cup chopped fresh cilantro or parsley
Pepper to taste
1 day before preparing the salad, crush the garlic and let it stand
in the oil.
Up to 24 hours before serving, Drain the oil from the garlic,
discard the garlic.
Combine the oil, vinegar and salt in a jar; shake well to combine.
Place the rice, beans, peas, celery, cucumber, onion, chile peppers
and cilantro in a mixing bowl. Add the dressing, season with freshly
ground pepper; toss gently to mix. Cover and refrigerate up to 24
hours for the flavors to blend.