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. |