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

Ingredients

• 3 cups cooked brown rice, cooled or chilled
• 3 cups cooked pinto beans
• 1 large Poblano 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
• Salt and fresh ground black pepper to taste
• 2 T fresh lime juice
• 1/2 tsp. chile powder
• 1 tsp. Green Tabasco Sauce
• 1 tsp. Spike Seasoning
• 3 T extra-virgin olive oil

Directions

1. Cook enough brown rice so you end up with 3 cups cooked rice, then cool it before assembling the salad. Leftover brown rice from the refrigerator or freezer works nicely here.
2. Dried beans cooked in the slow cooker would be especially good, but canned beans are a totally workable shortcut. If you are using them, empty 2 cans pinto beans into a colander in the sink and rinse under cold water until the foaming stops.
3. Set the beans aside to drain thoroughly. If they still look damp, blot them gently with a paper towel.
4. In a small bowl, whisk the lime juice, chile powder, Green Tabasco Sauce, Spike Seasoning, and olive oil until the dressing comes together.
5. Transfer the drained beans to a bowl large enough for the whole salad. Pour in the dressing and stir until the beans are coated, then let them sit in the dressing while you prep the vegetables.
6. Cut the Poblano chile, red bell pepper, and red or green onion very finely, aiming for pieces about 1/4 inch square.
7. Add the cooled brown rice, chopped Poblano, chopped red bell pepper, and chopped onion to the bowl with the beans and dressing. Fold everything together gently until the dressing is evenly distributed.
8. Taste, then season with salt and fresh-ground black pepper as needed.
9. Serve the salad immediately, or chill it until you are ready to serve.