Caribbean Rice & Bean Salad

3 c. cooked rice
1-1/2 c. cooked black beans (15-oz can, drained)
1 c. finely chopped celery
1/2 c. diced red or green bell peppers
1/2 c. chopped fresh parsley
2 T. chopped scallions
2 T. olive oil
2 t. minced fresh thyme
1/2 t. turmeric
1/2 t. paprika
1/2 t. salt
1/2 to 1/3 c. fresh lime juice
1 t. Tabasco or other hot pepper sauce, or to taste

In a large bowl, combine the rice, beans, celery, bell peppers, parsley, scallions, oil, thyme, turmeric, paprika, salt, 1/2 c. of the lime juice, and Tabasco sauce. Mix well and add more salt, lime juice, or Tabasco to taste. Serve chilled or at room temperature.

Serves 4-6.

Moosewood Restaurant Celebrates cookbook, p. 36.