Black Bean and Rice Salad

Ingredients

• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups cooked long-grain rice, chilled
• 1 green bell pepper, finely chopped
• 1/2 red bell pepper, finely chopped
• 1 tomato, seeded and chopped
• 2 to 3 green onions, finely chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lime juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• Parsley, or cilantro, chopped, for garnish

Instructions:

1. In a serving bowl, combine the black beans with the cold cooked rice, green and red bell peppers, chopped tomato, and chopped green onion.
2. In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, sugar, cumin, and pepper.
3. Add the dressing mixture to beans and rice and stir gently to blend ingredients.
4. Garnish with parsley or fresh chopped cilantro. Cover and refrigerate until thoroughly chilled.
5. Toss and serve.

Variation:

Add about 1/2 cup of cooked whole kernel corn to the salad along with the black beans.

Add a few tablespoons of chopped fresh cilantro to the salad with the vegetables.

Serve the salad on fresh avocado wedges.

Replace the green onion with 3 tablespoons of finely chopped red onion.