Ingredients
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1/2 cup olive oil
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1/4 cup cider vinegar
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1 tablespoon Dijon mustard
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1 teaspoon cumin
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1 teaspoon minced garlic (no more than 1 teaspoon or less of fresh garlic, as it will be too overpowering!)
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1 teaspoon sugar
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salt and black pepper (to taste)
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cayenne pepper
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2 1/2 cups cooked long-grain rice (room temperature or cold, about 1 cup uncooked)
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1 (15 ounce) can black beans, rinsed and well drained
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1 (10 ounce) can canned corn niblets, well drained
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1 small yellow bell pepper, seeded and chopped
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1 small red bell pepper, seeded and chopped
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3 green onions, chopped (can use more or less)
Instructions
- In a small bowl whisk together oil, vinegar, Dijon, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.
- In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions.
- Add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing).
- Season once again with salt and pepper (or cayenne pepper).
- Can be made hours ahead, cover and chill.