CARIBBEAN BLACK BEAN AND RICE SALAD
from the Victory Chimes
l/2 c. olive oil
l/4 c. cider vinegar
l T. Dijon mustard
l tsp. cumin
l tsp. minced garlic
2-l/2 c. cooked rice
l l5 oz. can black beans drained
3/4 c. each chopped red and yellow peppers and green onion.
Whisk together the oil, vinegar, mustard and cumin in a bowl. Combine rice, peppers, onion and black beans in a large bowl. Toss with dressing. Cover and refrigerate.
From Chef Pam Smith-Sheridan
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