Brown Rice and Bell Pepper Salad

Ingredients

• 1 cup black beansNutrition
• 1/4 tsp chili powderNutrition
• 1 cup light mayonnaiseNutrition
• 3/4 cup spicy brown mustardNutrition
• 1 cup tomato, dicedNutrition
• 1 bunch cilantro, choppedNutrition
• 4 cups brown rice, cookedNutrition
• 1/2 cup green pepper, dicedNutrition
• 1/2 cup red pepper, dicedNutrition
• 1/2 yellow pepper, dicedNutrition
• 1 jalapeno, choppedNutrition
• 5 oz sweet onion, choppedNutrition

Directions

1. 1Rinse black beans and drain. Set aside.
2. 2Prepare bell peppers by chopping off the tops and bottoms and removing the seeds. Finely dice the peppers and place in a large bowl (use caution when chopping the jalapeno, as the juices can be on hot).
3. 3Add onions, tomato, rice and beans.
4. 4In a small bowl combine mayonnaise, spicy brown mustard, chili powder and salt and pepper.
5. 5Pour dressing over the rice and pepper mixture. Combine well so all the vegetables and rice are evenly coated.
6. 6Add cilantro and stir mixture gently.
7. 7Refrigerate for a few hours or overnight for best flavor.
8. 8Note: Add a cherry bomb pepper for a spicier flavor.

Nutrition per serving

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