|Servings||Prep Time||Cook Time|
|12||30 mins||10 mins|
|1.||Rinse black beans and drain. Set aside.|
|2.||Prepare bell peppers by chopping off the tops and bottoms and removing the seeds. Finely dice the peppers and place in a large bowl (use caution when chopping the jalapeno, as the juices can be on hot).|
|3.||Add onions, tomato, rice and beans.|
|4.||In a small bowl combine mayonnaise, spicy brown mustard, chili powder and salt and pepper.|
|5.||Pour dressing over the rice and pepper mixture. Combine well so all the vegetables and rice are evenly coated.|
|6.||Add cilantro and stir mixture gently.|
|7.||Refrigerate for a few hours or overnight for best flavor.|
|8.||Note: Add a cherry bomb pepper for a spicier flavor.|
There are 163 calories in 1 serving of Brown Rice and Bell Pepper Salad.
Calorie split: 30% fat, 60% carbs, 9% protein.
|Serving Size||1 serving|