Black Bean and Rice Salad

1/2 c. olive oil
3 T. orange juice
2 T. red wine vinegar
1 garlic clove, minced
1/2 t. ground cumin
1 t. chili powder
2-3 drops of Tabasco sauce
3/4 t. salt
Freshly ground pepper
3 c. cooked long-grain white rice (1 c. raw)
2 cans (15 oz. each) black beans, drained and rinsed
1 c. chopped red bell pepper
1/2 c. chopped green bell pepper
1/2 c. chopped green onion, including some tender green tops
1/2 c. chopped fresh cilantro or parsley

In a medium bowl, whisk together oil, orange juice, vinegar, garlic, cumin, chili powder, Tabasco, salt, and pepper to taste.

In a large bowl, combine rice, beans, bell peppers, green onion, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate. Add more dressing before serving, as needed. Serve cold or at room temperature.

Serves 8 to 10.

From The Big Book of Potluck, p. 116.