Black Beans and Rice Salad Recipe

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Yield: Makes 4 small servings

• 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.