Recipe information
Yield
Makes 6 Servings
Ingredients
1/2 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon minced garlic
2 1/2 cups cooked long-grain white rice (about 1 cup raw), cooled
1 15-ounce can black beans, rinsed, drained
3/4 cup chopped red bell pepper
3/4 cup chopped yellow bell pepper
3/4 cup chopped green onions
Lettuce leaves (optional)
Preparation
Step 1
Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
Step 2
Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
Step 3
Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.
