Rice, Tomato & Bean Salad

Ingredients

  • 1 10-ounce package yellow rice, cooked (use chicken broth instead of water)
  • 16-ounce can black beans, drained and rinsed
  • 1 1/2 cups chopped tomato
  • 1 green bell pepper, chopped
  • 1 cup chopped onion
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon garlic, chopped
  • 2 tablespoons dried basil

Directions

  • Step 1:

    Cook rice according to package directions, but using chicken broth instead of water.

  • Step 2:

    Transfer rice to large mixing bowl, and allow to cool at least 30 minutes.

  • Step 3:

    Stir in beans, tomatoes, onion and pepper.

  • Step 4:

    In second bowl, combine balsamic vinegar, olive oil, garlic and basil. Toss this into rice mixture.

  • Step 5:

    Serve cold. Serves 8-10.