Food
Black Beans and Rice Salad
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 small servings
Ingredients
1/2 cup long-grain white rice
1-1/2 cups canned black beans, drained
1/4 cup chopped fresh parsley
1/2 medium red onion, chopped
salt and freshly ground pepper, to taste
2 teaspoons olive oil
2 tablespoons chicken stock
1 teaspoon prepared Dijon-style mustard
1 tablespoon lemon juice
Instructions
Cook rice as usual and rinse to cool; drain. Add beans, parsley, onion, and salt and pepper. Whisk together remaining ingredients and pour over salad; toss well. Serve cold. Serve over greens, if desired.
