Recipe: Brown Rice and Black Bean Salad (using artichoke hearts and roasted peppers)

BROWN RICE AND BLACK BEAN SALAD

1 (16 ounce) can black beans, rinsed and drained
2 cups cooked brown rice
1 (9 ounce) frozen artichoke hearts, thawed (or one 14-ounce can artichoke package hearts, rinsed, drained and quartered)
1 (4 ounce) jar diced roasted red peppers, rinsed and drained
1 (4 ounce) can diced roasted green chilies, rinsed and drained
1 medium red onion, finely diced
1/4 cup chopped fresh cilantro (or parsley)
FOR THE DRESSING:
2 tablespoons olive oil
2 tablespoons cider vinegar
1/4 cup vegetable stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a large serving bowl, combine the beans, rice, artichoke hearts, roasted red peppers, green chilies, onion and cilantro. Toss lightly.

In a small bowl, whisk together oil, vinegar, stock, salt and pepper. Pour over the salad and toss once again. Let the salad stand at room temperature for 30 minutes.

Taste and adjust seasonings. Toss once more before serving.

Makes 8 servings
Source: Mexican Light Cooking by Kathi Long