Mexican rice salad

Ingredients for 6 servings:

• 2 bags of rice (long grain rice)
• Salt
• 1 can corn kernels
• 1 can kidney beans
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• Vegetable onion(s)
• 250 g meat sausage
• 4 tbsp vinegar (herb vinegar)
• 4 tbsp tomato ketchup
• Salt
• 1 pinch of chili powder
• 7 tbsp olive oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cook rice in boiling salted water according to the package instructions. Meanwhile, drain the corn and beans. Trim and wash the bell peppers and slice them into thin strips. Peel and finely slice the onion. Cut the sausage into strips. Rinse the rice in cold water in a sieve and let it drain. Transfer to a bowl and mix with the corn, kidney beans, bell peppers, onion, and sausage. Mix together the vinegar, ketchup, salt, and chili powder. Finally, stir in the oil. Pour the marinade over the rice, mix everything together, and let it marinate for at least 1 hour. Season to taste before serving.