Citrus Black Bean And Rice Salad

• 1/3 cup olive oil
• 2 to 3 garlic cloves, minced
• 2 tablespoons lime juice
• 2 tablespoons minced fresh parsley or cilantro
• 4 teaspoons brown mustard
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• 1 can (15 ounces) black beans, rinsed and drained
• 2 medium tomatoes, diced
• 1 small sweet red pepper, julienned
• 1/2 cup sliced celery
• 1/2 cup sliced green onions
• 1-1/4 cups uncooked converted rice
• 1 tablespoon olive oil
• 1 cup chicken broth
• 1/2 cup orange juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons minced fresh parsley or cilantro
• 1 tablespoon grated orange zest

1. In a bowl, whisk together the first eight ingredients. Add beans; toss to coat. Cover and chill for at least 1 hour. Combine tomatoes, red pepper, celery and onions in another bowl; cover and chill.
2. Meanwhile, in a skillet over high heat, saute rice in oil until golden brown, about 3 minutes. Add broth, juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Place in large bowl; add parsley and orange zest.
3. Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice.

olive oil, garlic, lime juice, parsley, brown mustard, ground cumin, pepper, hot pepper sauce, black beans, tomatoes, sweet red pepper, celery, green onions, rice, olive oil, chicken broth, orange juice, salt, pepper, parsley, orange zest

Taken from www.tasteofhome.com/recipes/citrus-black-bean-and-rice-salad/ (may not work)