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Citrus Black Bean and Rice Salad

MARINATED BEANS:
1/3 cup olive or vegetable 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 or vegetable oil
1 cup chicken broth
1/2 cup orange juice

Printed from tasteofhome.com Sep 7, 2008

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Citrus Black Bean and Rice Salad cont.

1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh parsley or cilantro
1 tablespoon grated orange peel

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.