1 tsp. vegetable oil
1 c. long grain rice
1 (19 oz.) can red kidney beans
1 (19 oz.) can black beans or pinto or Romano beans
1 1/2 c. frozen peas, thawed
1 c. sliced celery
1 (4 oz.) can green chili peppers, drained and chopped
1/2 c. chopped onion
1/4 c. chopped fresh coriander or parsley

VINAIGRETTE:

1/3 c. red wine vinegar
1/4 c. vegetable oil
1/4 c. water
1 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. pepper

In saucepan, heat oil over medium heat; add rice and stir to coat well. Add 2 cups boiling water; cover and simmer for 20 minutes or until water is absorbed and rice is tender. Transfer to salad bowl and let cool. Drain and rinse red kidney and black beans; add to salad bowl. Add peas, celery, chili peppers, onion and coriander. Set aside.

VINAIGRETTE: In food processor or bowl, combine vinegar, oil, water, garlic, salt and pepper; mix well. Pour over salad and toss to mix. Cover and refrigerate for up to 2 days. Makes 12 servings.