4 cans black beans
1 1/2 cups rice
1 cup white onion
1 cup chopped parsley
2/3 cups pimentos, diced
1 cup olive oil
2/3 cup lime juice (about 6 limes)
2 teaspoons Dijon mustard
2 teaspoons Tabasco sauce
2 tablespoons finely diced onion
2 tablespoons chopped pimentos
salt and pepper to taste
Drain beans, reserving liquid. Rinse beans in colander and allow to drain well. Add enough water to reserve bean liquid to equal the amount of water called for on rice package directions.
Bring rice and liquid to boil in saucepan. Cover tightly, reduce heat and simmer for amount of time on rice directions or until liquid is absorbed (I always use brown rice which takes longer to cook than white). Remove from heat, keep covered and let sit for 10-15 mins.
Remove rice from pan and put into large bowl. Allow rice to cool before adding the beans, onion, pimentos and parsley. Toss and mix well to blend.
In separate bowl, mix all dressing ingredients with whisk or fork and pour over bean-rice mixture. Toss again to mix well. Cover with plastic wrap and refrigerate.