Black Bean and Rice Salad - School Food Handler

Ingredients

• 1/2 cup onion, chopped
• 1/2 cup bell pepper, chopped (green or red)
• 1 cup brown rice, cooked and cooled
• 1 can (15 ounce) black beans, low-sodium, drained and rinsed
• 1/4 cup rice vinegar (or white wine vinegar or lemon juice)
• mustard powder (1/2 teaspoon, optional)
• 1 clove garlic, chopped (or 1/2 teaspoon garlic powder)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil (or cooking oil of choice)
• Wash hands with soap and water.
• 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 as a side dish or main dish.