Ingredients
1/4
cup apple cider vinegar
2
1/2 cups cooked long-grain white rice (about 1 cup raw), cooled
1
15-ounce can black beans, rinsed, drained
3/4
cup chopped red bell pepper
3/4
cup chopped yellow bell pepper
3/4
cup chopped green onions
Lettuce leaves (optional)
Directions
1.
Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
2.
Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
3.
Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.
New-York Restaurants
