Rice and Black Bean Salad – Relief Society Bulletin

By Admin · June 23, 2010 · Leave a comment

1 ½ c. cooked white basmati rice, cooled

1 can (15 oz.) black beans, rinsed and drained

1 c. carrots, diced

1 red bell pepper, chopped

1 can (8 oz.) whole kernel corn, drained

½ red onion, diced

1 T. dried parsley

Dressing:

3 T. red wine vinegar

¼ c. vegetable oil

1 tsp. Dijon mustard

Salt and pepper to taste

In serving bowl, combine rice, black beans, carrots, red pepper, corn, red onion, and parsley.

For dressing, stir vinegar, oil, Dijon mustard, and salt and pepper. Toss  rice mixture with dressing just before serving. Serves 4-5.