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Cuban Rice and Black Bean Salad with Jalapeño Mustard cuban-rice-and-black-bean-salad-with-jalapeno-mustard Makes: 6 cups 1 Tbsp. FRENCH'S® Classic Yellow® Mustard [or True Organics Classic Yellow ] 3 Tbsp. Olive oil 3 Tbsp. apple cider vinegar 3 tablespoons mayonnaise 2 Tbsp. chopped jalapeños 1 Tbsp. chopped cilantro 1/2 tsp. ground cumin 1 tsp. FRANK'S RedHot® Original Cayenne Pepper Sauce 2 cups cooked white rice 1 (15 ounce) can black beans, drained and rinsed 1 cup julienne bell peppers and whole kernel corn <p>WHISK together mustard, vinegar, mayonnaise, jalapeños, cilantro, cumin and Frank's RedHot Sauce in large bowl.</p><p>STIR in rice, black beans, bell peppers and corn; toss to blend. Cover and refrigerate until chilled. Garnish as desired.</p>
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Cuban Rice and Black Bean Salad with Jalapeño Mustard

Makes: 6 cups
Prep Time: 10 min
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Ingredients

  • 1 Tbsp. FRENCH'S® Classic Yellow® Mustard [or True Organics Classic Yellow ]
  • 3 Tbsp. Olive oil
  • 3 Tbsp. apple cider vinegar
  • 3 tablespoons mayonnaise
  • 2 Tbsp. chopped jalapeños
  • 1 Tbsp. chopped cilantro
  • 1/2 tsp. ground cumin
  • 1 tsp. FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 2 cups cooked white rice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup julienne bell peppers and whole kernel corn

Directions

WHISK together mustard, vinegar, mayonnaise, jalapeños, cilantro, cumin and Frank's RedHot Sauce in large bowl.

STIR in rice, black beans, bell peppers and corn; toss to blend. Cover and refrigerate until chilled. Garnish as desired.

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