Rice, Black Bean and Vegetable Salad

Salads come in such a wide variety of flavors and ingredients and, I think, they are just a fun addition to the meal. Just about anything goes with a salad, so be creative. This one tastes great alongside Mexican food as it is shown here with the Easy Chicken and Cheese Enchiladas posted on 6/11/2014. This is a very hearty salad. Chock full of rice, beans, and vegetables, the menu only needs another salad, vegetable, or maybe fruit to be complete for the family. Blessings...

Recipe:

2-2/3 cups canned chicken broth
1-1/3 cups rice
1 can (15.5 oz.) black beans, drained and rinsed
3/4 pound Roma tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup chopped green onion, green and white parts
1/4 cup Balsamic vinegar
3 tbsp. olive oil
2 tbsp. chopped fresh cilantro or basil (2 tsp. dried basil can be used)
1 clove garlic, minced

1. Bring broth to a boil and add rice. Lower heat to low; cover and simmer 20 minutes or until liquid is absorbed. Allow rice to cool while you chop veggies.
2. Transfer rice to a large bowl and add the beans and veggies.
3. Whisk dressing ingredients together and pour over salad. Add salt and pepper to taste. Serve at room temp. for best flavor.

Yield: 8 servings
Note: Add diced leftover chicken or beef for a main dish salad to serve 4 - 6.
This recipe comes from a long-ago Bon Appitit magazine, with a few adaptations by me.