Caribbean-style black bean and rice salad

½ c. olive oil
¼ c. cider vinegar
1 tbsp. Dijon mustard
1 tsp. Cumin
1 tsp. Minced garlic
1 15-ounce can black beans, drained
¾ c. chopped red pepper
¾ c. chopped yellow pepper
¾ c. chopped green onions
2 c. cooked rice (about 1 c. raw) cooled

Whisk oil, vinegar, mustard, cumin, and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.

Combine rice, beans, pepper and onions in a large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate)

6 Servings.