3 cups cooked Rice
1 can Red/Black beans, rinsed and drained
1 can Corn
a Red/Green pepper diced
1 Red Onion, diced
Dressing:
1/2 cup Olive Oil
3/4 cup Balsamic Vinegar
1 teaspoon Chili Powder
Salt and Pepper
Cayenne Pepper
Refrigerate for 2 hours before serving. This Mexican salad is a great side along enchiladas or a summer potluck salad!
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