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BLACK BEAN AND RICE SALAD 
2 (14 1/2 oz.) cans chicken broth
1/2 c. water
1 (1 lb.) pkg. long grain rice
2 bay leaves
2 lbs. black beans
2 red bell peppers, diced
1 green pepper, diced
1 med. red onion, diced
1 med. bunch cilantro, chopped
1/2 c. olive oil
3 tbsp. orange juice
2 tbsp. ground cumin
1 tsp. chili powder

Bring chicken broth and water to boil n large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed.

Cook black beans separately until tender. Transfer rice to large bowl and fluff with fork. Mix in black beans and remaining ingredients. Salt to taste. Garnish with fresh cilantro.

This can be prepared in advance; cover and refrigerate.

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