Brown Rice and Pinto Bean Salad with Poblanos and Red Bell Pepper

Brown Rice and Pinto Bean Salad with Poblanos, Red Bell Peppers, and a spicy dressing.

3 cups cooked brown rice, cooled or chilled
3 cups cooked pinto beans (I used two 15 oz. cans pinto beans.)
1 large Poblano (Pasilla) Chile pepper, chopped into very small pieces
1 large red bell pepper, chopped into very small pieces
1/4 large red onion, chopped into very small pieces (or use green onion, especially if you’re not eating all the salad right away)
salt and fresh ground black pepper to taste

Dressing Ingredients:
2 T fresh lime juice (I used my fresh-frozen lime juice.)
1/2 tsp. chile powder
1 tsp. Green Tabasco Sauce (or more if you like it spicy)
1 tsp. Spike Seasoning (Or use another flavorful all-purpose seasoning if you don’t have Spike.)
3 T extra-virgin olive oil

View the full recipe at Kalyn’s Kitchen →