Brown Rice & Black Bean Salad
1c cooked brown rice - rinsed & drained after cooking
15 oz can black beans, rinsed & drained
3/4c bell pepper, diced
1/4c carrot, peeled & diced
1/4c red onion, diced
1/8c green onion, diced for garnish
1/3c Olive Oil (we really like California Olive Ranch brand)
1/2c sugar
1/2c Red Wine vinegar
Combine olive oil, sugar & red wine vinegar in a small pot, bring contents to a slow boil until sugar has dissolved, remove from heat
Cook rice using package directions as a guideline, try to keep rice a bit al-dente so it has texture when added to the salad
Make sure rice is cooled all the way before mixing into the salad
Drain & rinse black beans
Cut bell pepper, red onion, carrot into bite sized pieces
Mix all ingredients together
Garnish with green onion & enjoy
If you refrigerate, bring back to room temperature before eating to allow the olive oil to liquefy again
