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