Ingredients
1/2 c olive oil
1/4 c cider vinegar
1 T dijon
1 t cumin
1 t minced garlic
2 1/2 c cooked rice, cooled (1 c raw)
1 15 oz can blk beans, rinsed and drained
1/3 c each chopped green, red, yellow and orange peppers
3/4 c chopped green onions
Preparation
Whisk oil, vinegar, mustard, cumin and garlic in a bowl till well blended. Salt and pepper to taste. Combine rice and vegetables in large bowl and toss with dressing. Finish with a little sea salt. Cover and refrigerate for at least 4 hours.
