Black Bean Salad

2 – 19 oz. cans black beans, drained and rinsed

1 cup long grain rice

2 - 12 oz. cans cooked corn

2 sweet red peppers, diced

1 finely chopped red onion

¼ cup chopped fresh coriander (or mint or more parsley)

¼ cup fresh parsley

½ cup olive oil

¼ cup red wine vinegar

2 Tbsp lemon juice

1 clove garlic

1 Tbsp chili powder

1 tsp salt

¼ tsp pepper

1.Cook rice and drain, then rinse.

2.In large bowl combine beans, rice, corn, peppers, onion, coriander and parsley.

3.In a small bowl whisk together oil, vinegar, lemon juice, garlic and spices.

4.Pour over salad and toss. Taste and adjust seasonings. I used mint and cilantro instead of coriander and added a bit of cumin.

Salad keeps well in refrigerator for several days. We enjoyed the leftovers as a filler in beef steak wraps.