Por Serves 4
2 cups cooked long grain rice
1 (16-ounce) can black beans, rinsed and drained
1/2 cup red bell pepper, seeded and chopped
1/2 cup green bell pepper, seeded and chopped
1 tablespoon chopped jalapeno pepper
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons water
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Combine rice, beans, peppers, parsley, and cilantro. Use a jar with a tightfi tting lid to combine the remaining ingredients. Shake well and let set for several hours. Pour over the rice-bean mixture, tossing to coat. Refrigerate until serving time.