Black Bean and Rice Salad

Ingredients:

1 1/2 cups water

2/3 cup long-grain rice

1 15-oz. can of black beans, drained and rinsed

1/2 cup chopped red sweet pepper

1/4 cup sliced green onions

1 4-oz. can fire roasted diced green chiles

1 large tomato, diced

3 Tablespoons rice wine vinegar

3 Tablespoons olive oil or salad oil

1 Tablespoons snipped fresh oregano or 1 teaspoon dried oregano, crushed

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

2 cloves garlic, minced

4 flour tortillas, softened

lettuce leaves

{I also add shredded chicken to put on the side; this is optional}

Directions:

1. In a medium saucepan, stir together the water and rice. Bring to a boil and reduce heat. Simmer, covered, for about 15 minutes, or until the rice is tender and the water is absorbed.

2. In a mixing bowl, stir the cooked rice and black beans. Stir in sweet pepper, onions, dice chiles, and diced tomatoes.

3. For the dressing, combine vinegar, oil, oregano, salt, black pepper, paprika, and garlic in a screw-top jar. Cover and shake well. Drizzle over the rice mixture, tossing to coat. Cover and refrigerate for at least 2 hours or up to 8 hours.

4. To serve, place a folded tortilla on each serving plate, top with a lettuce leaf, and spoon rice mixture over the lettuce leaves. This makes four servings.

*Note: To soften tortillas, I wrap them in a slightly moist paper towel and microwave them for 30 seconds.

This is such any easy recipe and so nice to make ahead of time.