Black Bean and Rice Salad with (another) Citrus Vinaigrette

How about one more grain salad, real quick. Because lunch. On the one hand, who doesn't look forward to lunch? On the other, who doesn't dread trying to figure out what to bring/make/do. I get bored with lunch before any other meal. Normally when I make a salad like this it's because I want it for lunch for a couple of days in a row. But honestly I'm not a fan of cold rice. Well, that's not quite true, cold is fine, but day-old generally is not. In other words, this salad is really, quite good the days it's made, and should be eaten then. If you want a grain salad that will last a little longer, try this one.

Also, I was in DC last weekend, and the amazing friends I stayed with have this beautiful dogwood tree in their front yard (they have a front yard!). DC is a lovely city, I feel that way every time I visit.

Black Bean and Rice Salad with Citrus Vinaigrette
Adapted from Catherine Walthers's Raising the Salad Bar

3/4 cup dried black beans, soaked overnight (use a 15 ounce can if you'd prefer)
1 cup brown rice, cooked according to package instructions and cooled (you can do this while you're cooking the beans)
1/4 teaspoon salt
1 red bell pepper, core and seeds removed, diced
1/2 small red onion, chopped
handful of cilantro leaves, chopped

For the Vinaigrette
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Pinch of cayenne
6 tablespoons fresh lime juice (2-3 limes)
6 tablespoons olive oil
salt to taste

For the dried beans, put them in a large pot and cover with water by 2-3 inches. Bring the water to a boil, reduce the heat so that it simmers and partially cover. Cook the beans for about 60-75 minutes, until cooked through but not mushy. This is a good time to get the rice going. When the beans are done, drain them and set aside.

Once the rice and beans are cool, combine them in a serving bowl, and add the red pepper and onion.

For the dressing, whisk together all of the dressing ingredients, then toss it with the rice and bean mixture. Add the cilantro and toss once more. Serve and enjoy