Black Beans and Rice Salad

Dressing:
2 tsp olive oil
2 tbsp chicken stock
1tsp prepared dijon mustard
1 tbsp lemon juice

Salad:
1/2 cup long grain white rice (think Basmati)
1 1/2 cups cooked black beans
1/4 cup chopped parsley
1/4 cup chopped red onion
salt and pepper to taste

For dressing: In a small bowl, whist together the ingredients, or combine them in a jar with a tight-fitting lid and shake well.

For salad: Cook the rice in 1 cup of water, covered, for 20 minutes or until rice is tender but firm. Rinse and drain. Into a large bowl, put the rice, beans, parsley, onion, salt and pepper. Pour the dressing over the salad. Toss well enough to coat the salad in dressing. Serve cold. Works great over leafy greens.