Black Bean and Rice Salad

Full of protein, fiber, and flavor, this salad works well as a side dish or stands alone as a main dish. It can also be made ahead of time and refrigerated.

Ingredients

• 1/2 Cup onion (chopped)
• 1/2 Cup bell pepper (green or red, chopped)
• 1 Cup brown rice (or white rice, cooked and cooled)
• 1 Can low-sodium black beans (15 ounce, drained and rinsed)
• 1/4 Cup rice vinegar (or white wine vinegar or lemon juice)
• 1/2 Tsp mustard powder (optional)
• 1 Clove garlic (chopped, or 1/2 teaspoon garlic powder)
• 1/2 Tsp salt
• 1/4 Tsp pepper
• 2 Tbsp vegetable oil

Directions

Step 1

Wash hands with soap and water.

Step 2

In a mixing bowl, stir together onion, red or green pepper, rice, and beans.

Step 3

In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, salt, pepper and vegetable oil. Shake until dressing is evenly mixed.

Step 4

Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve cold as a side dish or main dish

Utensils Needed

• Can opener
• Measuring cups
• Measuring spoons
• Cutting board
• Sharp knife
• Mixing bowl
• Colander
• Jar with tight fitting lid

NUTRITION FACTS

Serving Size: 1 Cup

Nutrients	Amount
Calories	520
Total Fat	12 g
Saturated Fat	2 g
Cholesterol	0 mg
Sodium	688 mg
Total Carbohydrates	87 g
Dietary Fiber	17 g
Total Sugars	3 g
Added Sugars	0 g
Protein	18 g