Black Bean And Rice Confetti Salad

• 2 (14 1/2 ounce) cans chicken broth
• 1/2 cup water
• 1 (1 lb) package long-grain rice (2 cups uncooked)
• 3 bay leaves
• 2 (15 ounce) cans black beans, drained, rinsed
• 2 red bell peppers, diced
• 1 medium red onion, diced
• 1 bunch fresh cilantro, chopped
• 1/2 cup olive oil
• 6 tablespoons lime juice
• 3 tablespoons red wine vinegar
• 3 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt

1. Bring chicken broth and water to boil in heavy large saucepan.
2. Add rice and bay leaves.
3. Bring to boil.
4. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
5. Transfer rice to large bowl and fluff with fork. (If you have time, chill cooked rice overnight).
6. Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.
7. Season salad to taste with salt and pepper.
8. Cover and refrigerate. Serve chilled.

chicken broth, water, longgrain rice, bay leaves, black beans, red bell peppers, red onion, fresh cilantro, olive oil, lime juice, red wine vinegar, ground cumin, chili powder, salt

Taken from www.food.com/recipe/black-bean-and-rice-confetti-salad-320272 (may not work)