Caribbean Rice and Black Bean Salad

“If you like some spice then add in some cayenne pepper. You can make this hours in advance and chill, and the complete recipe can be doubled to 5 cups cooked rice. Prep time does not include cooking the rice.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl whisk together oil, vinegar, Dijon, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.
  2. In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions.
  3. Add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing).
  4. Season once again with salt and pepper (or cayenne pepper).
  5. Can be made hours ahead, cover and chill.

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