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Rice Salad with Cilantro Vinaigrette

Total Time

Prep/Total Time: 15 min.

Makes

4-6 servings

I grow all my own herbs, including fresh cilantro. In fact, I first tried this recipe because it had cilantro in it. It's a delicious and colorful salad.—Michele Montgomery, Lethbridge, Alberta

Ingredients

  • 2 cups cooked long grain rice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup diced sweet red pepper
  • 1/2 cup diced sweet yellow pepper
  • 4-1/2 teaspoons minced fresh cilantro
  • 3 tablespoons olive oil
  • 2 tablespoons cider or white wine vinegar
  • 2 tablespoons water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. In a bowl, combine rice, beans, peppers and cilantro. Combine the remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over rice mixture and toss to coat. Refrigerate until serving.

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