Spicy Turkey Salad

I’m always looking for ways to use up leftovers. When I had about 1-1/2 cups each of leftover turkey and cooked rice, I came up with this salad. I combined the turkey and rice with 1/2 cup each of diced green onions, celery, tomato, and green, red and yellow pepper. Then I added a small can of vegetarian baked beans. I tossed this combination with a dressing made with mayonnaise and barbecue sauce and put it in the refrigerator to chill. It was so good I won a prize at the Arkansas Rice Festival. —Rachel Pohlner, Fisher, Arkansas