Confetti Salad
(12 Servings)

Ingredients:
2 cans chicken broth (14-1/2-oz.ea)
½ cup water
1 1-pound package long-grain rice
2 bay leaves
2 cans black beans (15-oz. ea), drained, rinsed
2 red bell peppers, diced
1 green bell peppers diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
½ cup olive oil
3 tbsp. orange juice
2 tbsp. red wine vinegar
2 tsp. ground cumin
1 tsp. chili powder
lettuce leaves

Directions:
Bring chicken broth and water to boil in 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, bell peppers, red onions, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder. Season to taste with salt and pepper. Cover and refrigerate 2-4 hours. Line platter with lettuce leaves. Mound salad on platter and serve.

Suggested Wines: Riunite Rosato

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