Recipe Details

Black Bean Salad

Ingredients

• 1 cup long grain rice
• 1-4 cups fat-free chicken stock
• 3 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar, or to taste
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper
• 1 cup fresh pineapple wedges
• 1 15 ounce can black beans, rinsed, drained
• 1 cup chopped red bell pepper
• 1/2 cup diced celery
• 1/2 cup chopped white onion

Method

In saucepan over medium high heat, combine rice and chicken stock; bring to boil. Stir, reduce heat to low; cover and simmer 15 minutes. Let stand, covered, 5 minutes; fluff with fork.

Transfer to large bowl; chill in refrigerator. In small bowl, combine vinegar, oil, mustard, sugar, salt and pepper; blend well and set aside. Fluff chilled rice with fork. Add pineapple, beans, bell pepper, celery and onions; toss to combine. Spoon dressing over salad; toss to coa