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Cuban Rice and Black Bean Salad
What You Need:
1 Tbsp. FRENCH’S® Classic Yellow® Mustard
1 tsp. FRANK’S® RedHot® Original Cayenne Pepper Sauce
3 Tbsp. Wellsley Farms Organic Extra Virgin Olive Oil
3 Tbsp. Heinz White Vinegar
3 Tbsp. Hellmann's Real Mayonnaise
¼ cup Belle Sole Sliced Jalapeños
1 Tbsp. chopped fresh Cilantro
½ tsp. McCormick Ground Cumin
2 cups cooked Seeds of Change Organic Quinoa, Brown & Red Rice (1 cup uncooked)
1 (15 oz.) can Goya Black Beans, drained, rinsed
1 Red Bell Pepper, cut in thin strips
½ cup Wellsley Farms Organic Cut Corn
- Whisk together first 8 ingredients in a large bowl.
- Add quinoa mix, black beans, bell pepper and corn, and toss with dressing.
- Cover bowl and refrigerate at least 1 hour or until chilled.
- Garnish with Pearl Sliced Black Olives and chopped Avocado and serve.