1 cup long grain rice
2 1/4 cups fat-free chicken stock
3 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 teaspoon sugar, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1 cup fresh pineapple wedges
1 15 ounce can black beans, rinsed, drained
1 cup chopped red bell pepper
1/2 cup diced celery
1/2 cup chopped white onion
In saucepan over medium high heat, combine rice and chicken stock; bring to boil. Stir, reduce heat to low; cover and simmer 15 minutes. Let stand, covered, 5 minutes; fluff with fork. Transfer to large bowl; chill in refrigerator. In small bowl, combine vinegar, oil, mustard, sugar, salt and pepper; blend well and set aside. Fluff chilled rice with fork. Add pineapple, beans, bell pepper, celery and onions; toss to combine. Spoon dressing over salad; toss to coat. Serves 6.
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