Black Bean and Rice Salad with Jamaican Vinaigrette

• Jamaican Vinaigrette
• 1-1/2 cups HEINZ Apple Cider Vinegar
• 3/4 cup GREY POUPON Classic Dijon Mustard
• 1/4 cup minced garlic
• 3 Tbsp. ground cumin
• 1-1/2 tsp. coarsely ground black pepper
• 3 cups olive oil
• Salad
• 3-3/4 qt. long-grain white rice, cooked
• 2-1/4 qt. canned black beans, drained, rinsed
• 3 cups red peppers, chopped
• 3 cups yellow peppers, chopped Target 1 pkg For $2.99 thru 02/06
• 3 cups green onions, chopped

1. Jamaican Vinaigrette: Place all ingredients except oil in medium bowl.
2. Beat with wire whisk until well blended.
3. Gradually add oil, beating constantly until well blended.
4. Cover and refrigerate until ready to use.
5. Salad: Combine all ingredients in large bowl.
6. Stir in enough of the Jamaican Vinaigrette to moisten salad.
7. Cover and refrigerate until ready to serve.
8. Moisten salad with the remaining Jamaican Vinaigrette just before serving, if necessary.

vinaigrette, apple cider vinegar, poupon, garlic, ground cumin, ground black pepper, olive oil, salad, longgrain white rice, black beans, red peppers, yellow peppers, green onions

Taken from www.kraftrecipes.com/recipes/black-bean-rice-salad-jamaican-vinaigrette-110638.aspx (may not work)