Texas Shrimp and Rice Salad

This is a make ahead chilled salad that is ideal for warm weather. It's refreshing and nutritious and it's mighty good too. Recipe assumes that you have cooked rice, leftover is fine.

• Ready In: 12 mins
• Serves: 6-8

Ingredients

• 4 1⁄2 cups water
• 1 1⁄2 lbs  unpeeled small shrimp, uncooked (or use pre-cleaned frozen shrimp)
• 1 1⁄2 cups cooked rice
• 1 (14 ounce) can  cut green beans, drained
• 1⁄2 cup pitted ripe olives, drained
• 1⁄3 cup  chopped green onion
• 1⁄2 cup  Italian dressing
• 3  tablespoons chili sauce
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon garlic powder
•  curly  salad greens

Directions

1. Bring water to boil in large pot; add shrimp and return to boil.
2. Reduce heat and simmer 3-5 minutes.
3. Drain shrimp well and rinse with cold water. Cool shrimp; peel and devein.
4. Combine shrimp, rice, beans, olives and onions; toss well.
5. Combine salad dressing with seasonings; mix well.
6. Pour over rice mix and chill.
7. Serve over salad greens.