Ingredients
MARINATED BEANS:1/3 cup olive oil2 to 3 garlic cloves, minced2 tablespoons lime juice2 tablespoons minced fresh parsley or cilantro4 teaspoons brown mustard1 teaspoon ground cumin1/2 teaspoon pepper1/4 teaspoon hot pepper sauce1 can (15 ounces) black beans, rinsed and drainedVEGETABLE COMBO:2 medium tomatoes, diced1 small sweet red pepper, julienned1/2 cup sliced celery1/2 cup sliced green onionsORANGE RICE:1-1/4 cups uncooked converted rice1 tablespoon olive oil1 cup chicken broth1/2 cup orange juice1/2 teaspoon salt1/8 teaspoon pepper2 tablespoons minced fresh parsley or cilantro1 tablespoon grated orange zest
Preparation
In a bowl, whisk together the first eight ingredients. Add beans; toss to coat. Cover and chill for at least 1 hour. Combine tomatoes, red pepper, celery and onions in another bowl; cover and chill.
Meanwhile, in a skillet over high heat, saute rice in oil until golden brown, about 3 minutes. Add broth, juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Place in large bowl; add parsley and orange zest.
Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice.
