1/2 tsp. salt
2 tbsp. plus 1 tsp. olive oil
1/3 c. long grain rice
1 c. chopped tomato
1/2 c. finely chopped green bell pepper
1/4 c. finely chopped red onion
1 tbsp. white wine vinegar
1 tbsp. fresh lime juice
1/4 c. finely chopped fresh cilantro
1 (15-16 oz.) can black beans, rinsed well in a colander and drained well

In a small saucepan, bring 2/3 cup water to a boil with the salt and 1 teaspoon of the oil. Add the rice and cook it, covered, over low heat for 20 minutes or until the water is absorbed. Rinse the rice in a sieve under cold water and drain it well.

In a bowl, stir together the tomato, bell pepper, onion, vinegar, lime juice, remaining 2 tablespoons oil and the cilantro. Add the beans, rice, salt and pepper (to taste) and stir the salad until it is combined well.