- 2 cups cooked long-grain rice
- 1 (15 ounce) can 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 or vegetable oil
- 2 tablespoons cider or white wine vinegar
- 2 tablespoons water
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 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.