Black Bean and Brown Rice Salad

Ingredients

• 1/2 su bardağı doğranmış soğan · 27 kcal
• 1/2 su bardağı doğranmış dolmalık biber · 14 kcal
• 1 su bardağı pişmiş ve soğutulmuş esmer pirinç · 216 kcal
• 1 kutu (yaklaşık 400 gr) az tuzlu siyah fasulye, süzülmüş ve yıkanmış · 401 kcal
• 1/4 su bardağı pirinç sirkesi · 54 kcal
• 1/2 çay kaşığı toz hardal · 0 kcal
• 1 diş doğranmış sarımsak · 4 kcal
• 1/2 çay kaşığı tuz
• 1/4 çay kaşığı karabiber
• 2 yemek kaşığı bitkisel yağ · 223 kcal

Method

1. In a large mixing bowl, combine the chopped onion, bell pepper, cooked brown rice, and drained black beans.
2. In a small jar with a tight-fitting lid, combine the rice vinegar, vegetable oil, chopped garlic, mustard powder, salt, and black pepper. Shake vigorously until the dressing is well blended.
3. Pour the dressing over the rice and bean mixture, then toss gently to coat all ingredients evenly.
4. Cover and refrigerate the salad for at least 1 hour before serving to let the flavors meld beautifully.

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