1/2 cup chopped onion
1/2 cup chopped green or red sweet bell pepper
1 cup cooked and cooled brown or white rice
1 15-ounce can drained and rinsed black beans
1/4 cup *rice vinegar or white wine vinegar
1/2 teaspoon dry mustard powder (optional)
1 chopped clove garlic or 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
In a mixing bowl, stir together onion, red or green pepper, rice and beans.
In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, salt, pepper and vegetable oil. Shake until dressing is evenly mixed.
Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve cold as a side dish or main dish.
Note: If you prefer, you can use lemon juice in place of the vinegar in the dressing.
Recipe makes 3 servings.
Serving size: 1 cup
Calories: 290; Total Fat: 11g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 830mg; Carbohydrates: 38g; Protein: 10g; Fiber: 10g; Sugar: 2g
*Rice vinegar is milder in flavor than other vinegars. There is just a hint of sweetness from the rice it is made from. Rice vinegar is made from rice wine but fermented rice can also be used.
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