Black Bean Salad

I knew I'd like this salad even before tasting it, when I saw it on the buffet table! Thank you, Monika, for sending me the recipe. It's now one of my favorite salads.

Ingredients:
2 – 19 oz. cans black beans, drained and rinsed
1 cup long grain rice
2 - 12 oz. cans cooked corn
2 sweet red peppers, diced
1 finely chopped shallot or some red onion
¼ cup chopped fresh coriander (or mint or more parsley)
¼ cup fresh parsley
½ cup olive oil
¼ cup red wine vinegar
2 Tbsp lemon juice
1 clove garlic
1 Tbsp chili powder
1 tsp salt
¼ tsp pepper


Method:

1. Cook rice and drain, then rinse.
2. In large bowl combine beans, rice, corn, peppers, onion, coriander and parsley.
3. In a small bowl whisk together oil, vinegar, lemon juice, garlic and spices.
4. Pour over salad and toss. Taste and adjust seasonings. I used mint and cilantro instead of coriander and added a bit of cumin.

Note: This makes a large salad (about 12-15 servings). You can adjust amounts according to personal preference. Salad keeps well in refrigerator for several days. We enjoyed the leftovers as a filler in beef steak wraps.

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