Rice and Black Bean Salad

 2 14-ounce cans of chicken broth
1 clove garlic, minced

1 bay leaf

2 teaspoons each chili powder, ground cumin and thyme

2 cups brown rice

2 15 ounces cans of black beans, drained and rinsed

1 sweet red pepper, diced

6 green onions, chopped including tops

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

3 tablespoons olive oil

1 jalapeno pepper, diced

1 teaspoon chili powder

1 clove garlic, minced

1/2 teaspoon salt

1/4 cup minced cilantro or parsley

Combine first six ingredients with rice in a baking dish. Cover and bake at 350 degrees for 50 - 60 minutes, until rice is cooked and no liquid remains.  Let cool slightly and combine with the beans, red and jalapeno peppers and onions in a bowl.

Whisk together the remaining ingredients and toss with the rice and beans. Chill but bring back to room temperature before serving. 

12 - 14 servings