Black Bean and Rice Salad
What goes in
- ½ cuponion, chopped
- ½ cupbell pepper, chopped
- 1 cupbrown rice, cooked and cooled
- 1 canblack beans, low-sodium, drained and rinsed
- ¼ cuprice vinegar
- 2½ mlmustard powder (optional)
- 1garlic, chopped
- 2½ mlsalt
- 1.2 mlblack pepper
- 29.6 mlvegetable oil
How to cook it
- Combine the onion, bell pepper, cooked rice, and black beans in a large bowl.
- Place the vinegar, mustard powder, garlic, salt, pepper, and oil into a jar with a secure lid.
- Shake the jar vigorously until the dressing ingredients are fully emulsified.
- Drizzle the dressing over the bean and rice mixture and toss to coat thoroughly.
- Refrigerate the salad for at least one hour before serving chilled.
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