Diabetes: Black Bean and Rice Salad

A great vegetarian side or main dish!

Black Bean and Rice Salad

1/2 cup fresh chopped onion
1/2 cup chopped red bell peppers (or green)
1 cup cooked long grain brown rice, cooled
15 oz Beans, black, canned, drained and rinsed
1/4 cup white wine vinegar (or rice vinegar or lemon juice)
1/2 tsp dry mustard (optional)
1 garlic cloves, large, chopped (or 1/2 tsp garlic powder)
1 pinch table salt
1/4 tsp black pepper
2 tbsp vegetable oil

Black Bean and Rice Salad


In a mixing bowl, stir together onion, red or green pepper, rice, and beans.
In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, salt, pepper, and vegetable oil. Shake until dressing is evenly mixed.
Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve cold!