Vegetable Rice Salad

2 cups cooked white rice
3 TBS red onion, chopped
1/2 green bell pepper, chopped
1 can nibblets corn, drained
1-15 oz. can black beans, drained and rinsed
1-2 oz. jar diced pimientos, drained
1 tsp. dried oregano leaves
2 cloves of garlic, minced
3 TBS ea. cidar vinegar and olive oil

Combine rice, onion, pepper, corn beans and pimientos. Mix remaining ingredients to make dressing. Toss rice with dressing, and refrigerate for at least 30 minutes. Salt and pepper to taste.

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