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Caribbean-Style Black Bean and Rice Salad  E-mail this product to a friend

Serves 4-6

½ Cup Olive Oil
¼ Cup Apple Cider Vinegar
1 Tbs. Dijon Mustard
1 tsp. Ground Cumin
1 tsp. Garlic, minced
2 ½ Cups Cooked Long-grain White Rice
(about 1 cup raw), cooled
15-oz. Can Black Beans, rinsed, drained
¾ Cup Red Bell Pepper, chopped
¾ Cup Yellow Bell Pepper, chopped
3/4 Cup Green Onions, chopped
1 Jalapeno, seeded, minced fine
4 Tomatoes, seeded and chopped

METHOD:
Whisk together the oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season to taste with salt and pepper.

Combine rice, beans, peppers, onions, jalapeno and tomatoes in large bowl. Toss salad with enough dressing to moisten.

Season with salt and pepper.

Can be made 6 hours ahead - cover and refrigerate.