Cuban Black Bean and Rice Salad

SALAD

• 2 cups cooked instant white rice (cooked as directed on package, omitting margarine and salt)
• 3 tablespoons finely chopped onion
• 1/2 medium green bell pepper, chopped
• 1 (15-oz.) can black beans, drained, rinsed
• 1 (2-oz.) jar diced pimientos, drained

DRESSING

• 1 teaspoon dried oregano leaves
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 to 2 garlic cloves, minced
• 3 tablespoons cider vinegar
• 3 tablespoons olive oil