Mexican Rice Salad

I’m usually not fan of rice or pasta salads because they can be too dry. This one, however, is moist, easy, and delicious. From Mark Bittman.

• 3 – 4 cups of cooked rice (white or brown), cooled
• 1/4 cup chopped scallion
• 1/2 a large red or yellow bell pepper, cored, seeded and chopped
• 1 cup of chopped fresh tomato

      Vinaigrette Dressing

• 1/2 cup olive oil
• 3 tablespoons wine vinegar, white or red
• 1 tablespoon chili powder
• 2 tablespoons mayonnaise

Put the rice and vegetables in a large bowl. Combine the vinaigrette ingredients in a small bowl and whisk to blend. Drizzle the dressing onto the rice salad and use 2 large forks to combine the dressing with the salad. Toss gently to separate the rice grains. Add salt and pepper to taste. Serve at room temperature.