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For the Salad, 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. Add beans, red and green bell peppers and onion to rice.
For the Dressing, mix all ingredients in small bowl. Pour over rice mixture; toss gently. Cover.
Refrigerate at least 4 hours to allow flavors to blend.