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Black Bean and Rice Salad

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1 pound brown rice
4 cups chicken stock
2 bay leaves
Two 15-ounce cans black beans,
drained, rinsed
2 red bell peppers, diced
1 green bell pepper, diced
1 red onion, diced
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 tablespoons orange juice
2 tablespoons red wine vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
Lettuce leaves
Cilantro sprigs

Cook rice in stock with bay leaves in usual manner (about 50 minutes, covered). Transfer to a large bowl and fluff with fork. Mix in black
beans, peppers, onion, chopped cilantro, oil, juice, vinegar, cumin,
chili powder. Season to taste with salt and pepper.

(NOTE: Lots of room for versatility here. We quite often add a
diced avocado, and/or halved cherry tomatoes, if really good
ones are available.)

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