Caribbean Rice And Black Bean Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 1/4 cup cider vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon cumin
• 1 teaspoon minced garlic (no more than 1 teaspoon or less of fresh garlic, as it will be too overpowering!)
• 1 teaspoon sugar (optional)
• salt and black pepper (to taste)
• cayenne pepper (optional)
• 2 1/2 cups cooked long-grain rice (room temperature or cold, about 1 cup uncooked)
• 1 (15 ounce) can black beans, rinsed and well drained
• 1 (10 ounce) can canned corn niblets, well drained
• 1 small yellow bell pepper, seeded and chopped
• 1 small red bell pepper, seeded and chopped
• 3 green onions, chopped (can use more or less)

Recipe

• 1 in a small bowl whisk together oil, vinegar, dijon, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.
• 2 in a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions.
• 3 add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing).
• 4 season once again with salt and pepper (or cayenne pepper).
• 5 can be made hours ahead, cover and chill.