Confetti Bean And Rice Salad - cooking recipe

Ingredients

Dressing
1/2 cup olive oil or 1/2 cup salad oil
3 tablespoons white vinegar
1 tablespoon prepared mustard or 1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dried onion, minced (or 1/2 teaspoon if using granules)
1/4 teaspoon dried garlic granules (or 1 small clove, very finely chopped)
Salad
1 (15 ounce) can red kidney beans, drained
2 cups brown rice, precooked
1 cup cherry tomatoes or 1 cup grape tomatoes
1 cup parsley or 1 cup cilantro, finely chopped
1/2 cup carrot, chopped into size of kidney beans
1/2 cup yellow bell peppers or 1/2 cup orange bell pepper, chopped into size of kidney beans
1/2 cup cheddar cheese, cut into cubes size of kidney beans
1/3 cup red onion, finely chopped

Preparation

Whisk all dressing ingredients together. Set aside.
Combine all salad ingredients and toss in vinaigrette. Taste and adjust seasoning, adding more salt and vinegar, if you feel it necessary.
Allow salad to marinate in refrigerator for 1/2 an hour before serving. Toss again before serving.