Spanish Rice Salad


3 cups cooked long grain rice
1 large green pepper chopped fine
2 fresh tomatoes, peeled and cut up
1½ cups chopped zucchini
3 tablespoons chopped green onion
2 tablespoons chopped parsley
2/3 cups salad oil or olive oil
¼ cup wine vinegar
1¼ teaspoon salt
½ teaspoon chili powder
1 clove of garlic, peeled and crushed
¼ cup sugar

Combine the first six ingredients while the rice is still hot. Beat together the oil, vinegar, chili powder, garlic salt and sugar. Beat well. Pour over the rice mixture and toss lightly. Salad may be served either hot or cold.