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Rice Salad with Cilantro Vinaigrette


Serving Size : 6

2 cups cooked long grain rice
15 ounces black beans, rinsed and drained
1/2 cup diced sweet red pepper
1/2 cup diced sweet yellow pepper
4 1/2 teaspoons minced fresh cilantro
3 tablespoons olive or vegetable oil
2 tablespoons cider or white wine vinegar
2 tablespoons water
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

In a bowl, combine rice, beans, peppers and cilantro. Combine the remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over rice mixture and toss to coat. Refrigerate until serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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