Black Bean and Rice Salad |
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1/4 |
Cup pure olive oil |
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1/4 |
Cup water |
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2 |
Cloves of garlic, minced, (or
crushed) |
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2 |
Tbsp Red wine vinegar |
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2 |
Tbsp Lemon juice |
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1 |
Tsp Dijon mustard |
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1/2 |
Tsp Salt |
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1/2 |
Tsp. Pepper |
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1 |
Cup Long grain converted rice |
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1/2 |
Tsp Salt |
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4 |
Green onions, chopped |
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1/2 |
each, Red, green & yellow
peppers, seeded & chopped |
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1/4 |
Cup chopped fresh coriander or
parsley |
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1 |
Can (19oz/540ml) Black beans drained
& rinsed |
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In a microwave safe dish, combine
oil and garlic. |
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Microwave on high for 1 minute. |
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Whisk in water, lemon juice,
vinegar, mustard, salt & pepper, set aside. |
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Bring 2 cups of water to a boil in
saucepan. |
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Stir
in rice & salt, reduce heat to low & cook, covered 20 min. or till
water absorbed. |
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Remove from heat & cool to room
temperature. |
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In a large bowl, combine rice,
onions, peppers, parsley & beans. |
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Pour dressing over and toss to
combine. |
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Makes 4 servings. |
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Suggest serving with devilled eggs,
other leafy salad and a croisant etc. |
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