This is a great option for a summer picnic. It is delicious and a nice change for the normal salads. This is one of those salads you can tweak to your taste.

Black Bean and Rice Salad

LouAnn Dykhouse

2 14 1/2-ounce cans chicken broth
1/2 cup water
1 1-pound package long-grain rice
3 bay leaves
2 15-ounce cans black beans, drained, rinsed
3 fresh ears of corn, kernels removed from ears and steamed slightly
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
1 to 3 jalapenos, seeded and finely chopped

1/2 cup olive oil
6 tablespoons orange juice
4 tablespoons red wine vinegar
3 teaspoons ground cumin
2 teaspoon chili powder
1 tsp ground Pasillo chili powder, optional
juice of 3 limes
Lettuce leaves
Fresh cilantro sprigs
Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
Transfer rice to large bowl and fluff with fork. Mix in black beans, steamed corn, bell peppers, red onion, jalapenos and chopped cilantro, set aside. Mix together oil, orange juice, vinegar, cumin, chili powders and lime juice.
Pour orange juice mixture evenly over rice mixture and toss to evenly coat. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve. Serves 12,