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Citrus Black Bean and Rice Salad

I developed this salad from a couple of other recipes that weren't quite tangy enough for my family. The citrus flavor is a nice change of pace from most bean salads.

8-10 ServingsPrep: 20 min. Cook: 20 min. + chilling

Ingredients

MARINATED BEANS:
1/3 cup olive oil
2 to 3 garlic cloves, minced
2 tablespoons lime juice
2 tablespoons minced fresh parsley or cilantro
4 teaspoons brown mustard
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 can (15 ounces) black beans, rinsed and drained
VEGETABLE COMBO:
2 medium tomatoes, diced
1 small sweet red pepper, julienned
1/2 cup sliced celery
1/2 cup sliced green onions
ORANGE RICE:
1-1/4 cups uncooked converted rice
1 tablespoon olive oil
1 cup chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/8 teaspoon pepper

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Citrus Black Bean and Rice Salad (continued)

Ingredients (continued)

2 tablespoons minced fresh parsley or cilantro
1 tablespoon grated orange peel

Directions

In a bowl, whisk together the first eight ingredients. Add beans;
toss to coat. Cover and chill for at least 1 hour. Combine tomatoes,
red pepper, celery and onions in another bowl; cover and chill.
Meanwhile, in a skillet over high heat, saute rice in oil until
golden brown, about 3 minutes. Add broth, juice, salt and pepper;
bring to a boil. Reduce heat; cover and simmer for 20 minutes or
until rice is tender and liquid is absorbed. Place in large bowl;
add parsley and orange peel.
Cover and chill for at least 30 minutes. When read to serve, combine
beans, vegetables and rice. Yield: 8-10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 217 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 330 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein.