Salad

Black beans and rice salad

1 (15 oz) can black beans, drained and rinsed

2 cups cooked long-grain rice, chilled

2 bell peppers (one each of green, yellow, orange or red), diced

1 can (14.5 oz) diced tomatoes, drained

3 green onions, diced

3 tablespoons olive oil

2 tablespoons lime juice

½ teaspoon Dijon mustard

½ teaspoon sugar

¼ teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon black pepper

Cook rice and chill.

In a serving bowl, combine the black beans, rice, bell peppers, tomato, and green onion.

In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, sugar, ground cumin, and pepper.

Pour this dressing onto beans and rice mixture; stir gently to blend.

Cover and refrigerate until thoroughly chilled.

Toss before serving.

Garnish with fresh chopped parsley or cilantro

This dish calls for cooked rice. Make rice ahead and chill.