Meanwhile, add the vinegar, olive oil, hot sauce, and garlic together inside a small jar with a lid. Shake up the vinaigrette ingredients inside the jar until well combined.
Add the heated rice into a large bowl. Give the vinaigrette one last shake and pour into the rice. Stir well to combine. Add the celery, parsley red onion, beans and bell peppers. Toss until well combined.
Serve right away or marinate in the refrigerator overnight.
If you don’t have a small jar, gradually drizzle the olive oil into the other ingredients of the vinaigrette while whisking, until well combined. Make ahead and refrigerate the salad overnight for best results.Recipe adapted from Savory Magazine
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