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Black Beans and Rice Salad

Yankee Plus Dec 2015


by in Feb 1998
Black Beans and Rice Salad
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  • 1/2 cup long-grain white rice
  • 1-1/2 cups canned black beans, drained
  • 1/4 cup chopped fresh parsley
  • 1/2 medium red onion, chopped
  • salt and freshly ground pepper, to taste
  • 2 teaspoons olive oil
  • 2 tablespoons chicken stock
  • 1 teaspoon prepared Dijon-style mustard
  • 1 tablespoon lemon juice


Cook rice as usual and rinse to cool; drain. Add beans, parsley, onion, and salt and pepper. Whisk together remaining ingredients and pour over salad; toss well. Serve cold. Serve over greens, if desired.
Updated Wednesday, February 9th, 2005

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