Black Bean Salad with Corn and Red Peppers

1 1/2 cup dried black beans*
1 cup long-grain rice
1/4 cup olive oil divided
2 cup corn cooked
2 large sweet red peppers diced
1/4 cup coriander (cilantro) fresh, chopped*
1/4 cup chopped fresh parsley
6 green onions chopped
1/4 cup red wine vinegar
2 tbsp lemon juice
1 clove minced garlic
1 tbsp chili powder
1 tsp salt
1/4 tsp pepper
1/4 cup apple juice

In large saucepan, bring 4-1/2 cups water and beans to boil; boil gently for 2 minutes. Remove from heat, cover and let stand 1 hour; drain.

Add 4 cups cold water to beans and bring to boil. Cover and simmer gently for 1-1/2 to 2 hours or until tender. Drain, rinse with cold water and drain again.

Meanwhile, add rice to 12 cups boiling water; cook for 12 to 14 minutes or until tender. Drain; toss with 1 teaspoon of the oil.

Combine beans, rice, corn, peppers, coriander, parsley and onions. Whisk together vinegar, lemon juice, garlic, chili powder, salt and pepper; whisk in remaining oil. Pour over salad and toss. Taste and adjust seasoning.

* Two 19 oz (540 mL) cans of black or kidney beans (rinsed and drained) can be substituted for the cooked dried beans in this exotic-flavored salad.

**If you don't have coriander, use mint or increase the parsley to 1/2 cup (125mL)

Servings: 12