Cha Cha Chili Salad - cooking recipe

Ingredients

2 c. cooked white rice
1 (15 oz.) drained dark red kidney beans
1 (14 oz.) drained garbanzo beans (chickpeas)
1 (15 oz.) whole kernel corn
1/2 c. chopped green onions
1/2 tsp. salt
1/4 c. vegetable oil
1/8 c. lime or lemon juice
1 Tbsp. cider vinegar
1 Tbsp. packed brown sugar
3 pickled jalapeno peppers, stemmed, minced and seeded (she uses 1 or 1 1/2 in hers)
1/2 tsp. cumin
1 tsp. chili powder

Preparation

In a large bowl, combine first 5 ingredients. Toss lightly. In a small bowl, whisk together all remaining ingredients. Pour over salad mixture and toss lightly. Let it stand at least 4 hours before serving. Serve at room temperature.