Mexican Rice Salad

Olé! This rice salad makes a colorful and flavorful side dish. Serve in red pepper halves, if desired.

Prep Time: 20 minutesMakes 10 servings.

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 with Parsley

Directions:
1. Mix rice, beans, corn and bell pepper in large bowl.
2. Whisk olive oil, lemon juice, cilantro leaves, Season-All, chili powder and garlic powder in small bowl until blended. Add to rice mixture; toss to coat.
3. Serve immediately. Or cover and refrigerate up to 24 hours. Stir before serving.

Recipe courtesy of Mccormick.com