Black Bean and Rice Salad with Fresh Crab

• 2/3 cup long-grain white rice
• 1/2 teaspoon salt
• 1 1/2 cups cooked black beans or one 19-ounce can, drained and rinsed
• 1/2 pound lump crabmeat, picked over
• 6 scallions, white and tender green, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1 celery rib, finely chopped
• 2 tablespoons minced parsley
• 1 1/2 tablespoons fresh lemon juice
• Freshly ground pepper
• Hot sauce

1. In a saucepan, combine the rice with 1 1/3 cups of water and the salt.
2. Cover and bring to a boil, then cook over low heat until the rice is tender and the water is absorbed, about 17 minutes.
3. Let cool.
4. In a bowl, combine the rice with all of the remaining ingredients except the hot sauce and stir gently, making sure not to mash the crabmeat or beans.
5. Refrigerate for at least 1 hour so the flavors can blend.
6. Serve at room temperature.
7. Pass the hot sauce separately.

longgrain white rice, salt, black beans, lump crabmeat, scallions, extravirgin olive oil, celery, parsley, lemon juice, freshly ground pepper, sauce

Taken from www.foodandwine.com/recipes/black-bean-and-rice-salad-with-fresh-crab (may not work)