Ingredients

• 6 c. THRIVE Instant Brown Rice cooked
• 1 3/4 c. THRIVE Instant Black Beans cooked and cooled
• 1 3/4 c. Instant Pinto Beans Cooked and cooled
• 1 3/4 c. Kidney Beans cooked and cooled
• 1 1/2 c. THRIVE Sweet Corn - FD hydrated
• 1/3 c. THRIVE Green Bell Peppers - FD broken in small pieces, hydrated
• 1/3 c. THRIVE Red Bell Peppers - FD broken in small pieces, hydrated
• 1/4 c. THRIVE Green Chili Peppers - FD
• 1/3 c. Olive Oil
• 1 tsp. Chili Powder
• 1/4 c. Cider Vinegar
• 1/2 tsp. Cumin
• 1/2 tsp. Garlic Salt
• 1/2 tsp. hot pepper sauce

Directions

1. Mix Olive oil, cider vinegar, chili powder, cumin, garlic salt and hot sauce together and set aside.
2. Cook rice and cool. Mix cooked beans, cooked, drained and rinsed (Can substitute 1 can of each bean, drained and rinsed) with rice and hydrated corn, and peppers Mix everything with dressing and refrigerate one hour before serving.
3. Garnish with cilantro and avocado if desired