Black Bean Salad

Black Bean Salad


1 cup long grain rice
2-1/4 cups fat-free chicken stock
3 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 teaspoon sugar, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1 cup fresh pineapple wedges
1 can (15 ounces) black beans, rinsed, drained
1 cup chopped red bell pepper
1/2 cup diced celery
1/2 cup chopped white onion 

In saucepan over medium high heat, combine rice and chicken stock; bring to boil. Stir, reduce heat to low; cover and simmer 15 minutes. Let stand, covered, 5 minutes; fluff with fork. Transfer to large bowl; chill in refrigerator.
In small bowl, combine vinegar, oil, mustard, sugar, salt and pepper; blend well and set aside. Fluff chilled rice with fork. Add pineapple, beans, bell pepper, celery and onions; toss to combine. Spoon dressing over salad; toss to coat.

Nutritional Information

Calories 302
Protein 10 g
Carbohydrates 54 g
Cholesterol 0 mg
Total Fat 6 g
Saturated 1 g
Polyunsaturated 1 g
Monounsaturated 4 g
Fiber 6.5 g
Sodium 930 mg