Black Bean Rice Salad

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Black Bean & Rice Salad

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• Fiber Rich

This colorful and flavorful side dish features the south of the border flavors of cilantro, cumin, and chili powder. For an eye-catching presentation, serve in red bell pepper halves.

Makes 8 servings.

Prep Time: 10 minutes

Cook Time: 25 minutes

Refrigerate: 4 hours

INGREDIENTS

1 can (14 1/2 ounces) chicken broth

1/4 cup water

1 cup long grain rice

1 can (15 ounces) black beans, drained and rinsed

1 red bell pepper, chopped

1/2 green bell pepper, chopped

1/2 medium red onion, chopped

Dressing:

3 tablespoons olive oil

3 tablespoons orange juice

1 tablespoon red wine vinegar

2 teaspoons McCormick® Cilantro Leaves

1 1/2 teaspoons McCormick® Cumin, Ground

1 teaspoon McCormick® California Style Garlic Salt with Parsley

1/2 teaspoon McCormick® Chili Powder

DIRECTIONS

1. Bring chicken broth and water to boil in 2-quart saucepan. Add rice. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Spoon rice into large bowl; cool slightly.

2. Add beans, red and green bell peppers and onion to rice. Mix dressing ingredients in small bowl. Pour over rice mixture; toss gently. Cover.

3. Refrigerate at least 4 hours to allow flavors to blend.

NUTRITION INFORMATION

per serving

Calories: 196

Fat: 6 g

Carbohydrates: 29 g

Cholesterol: 0 mg

Sodium: 481 mg

Fiber: 4 g

Protein: 5 g

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