Black Bean and Rice Salad          
1/4 Cup pure olive oil  
1/4 Cup water  
2 Cloves of garlic, minced, (or crushed)   
2 Tbsp Red wine vinegar  
2 Tbsp Lemon juice  
1 Tsp Dijon mustard  
 1/2 Tsp Salt  
 1/2 Tsp. Pepper  
1 Cup Long grain converted rice  
 1/2 Tsp Salt  
4 Green onions, chopped  
 1/2 each, Red, green & yellow peppers, seeded & chopped  
 1/4 Cup chopped fresh coriander or parsley  
1 Can (19oz/540ml) Black beans drained & rinsed  
  In a microwave safe dish, combine oil and garlic.  
  Microwave on high for 1 minute.  
  Whisk in water, lemon juice, vinegar, mustard, salt & pepper, set aside.  
  Bring 2 cups of water to a boil in saucepan.  
  Stir in rice & salt, reduce heat to low & cook, covered 20 min. or till water absorbed.
  Remove from heat & cool to room temperature.  
  In a large bowl, combine rice, onions, peppers, parsley & beans.  
  Pour dressing over and toss to combine.  
  Makes 4 servings.  
  Suggest serving with devilled eggs, other leafy salad and a croisant etc.