Caribbean Rice and Black Bean Salad

Serves at least 4

1/2 cup olive oil

1/4 cup cider or white balsamic vinegar

1 tablespoon mustard (yellow or dijon)

1 teaspoon cumin

1 teaspoon minced garlic

1 teaspoon sugar 

1 tsp. salt

1/4 tsp. black pepper (to taste)

1/4 tsp. cayenne pepper (optional)

3 cups cooked long-grain rice (room temperature or cold, about 1 1/4 cups uncooked)

3 (15 ounce) cans black beans, rinsed and well drained

4 ears of cooked corn--shave off kernals; or 1 (10 ounce) can canned corn niblets, well drained

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1 bunch green onions, sliced thinly

In a small bowl whisk together oil, vinegar, mustard, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing has too much vinegar.

In a large bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions.

Add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing).

Season once again with salt and pepper (or cayenne pepper). Can be made hours ahead, cover and chill.