Black Bean and Rice Salad with Citrus Vinaigrette

Ingredients

• 3/4 cup dried black beans, soaked overnight (use a 15 ounce can if you'd prefer)
• 1 cup brown rice, cooked according to package instructions and cooled (you can do this while you're cooking the beans)
• 1/4 teaspoon salt
• 1 red bell pepper, core and seeds removed, diced
• 1/2 small red onion, chopped
• handful of cilantro leaves, chopped
• For the Vinaigrette:
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Pinch of cayenne
• 6 tablespoons fresh lime juice (2-3 limes)
• 6 tablespoons olive oil
• salt to taste

Directions

1. For the dried beans, put them in a large pot and cover with water by 2-3 inches. Bring the water to a boil, reduce the heat so that it simmers and partially cover. Cook the beans for about 60-75 minutes, until cooked through but not mushy. This is a good time to get the rice going. When the beans are done, drain them and set aside.

2. Once the rice and beans are cool, combine them in a serving bowl, and add the red pepper and onion.

3. For the dressing, whisk together all of the dressing ingredients, then toss it with the rice and bean mixture. Add the cilantro and toss once more.

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