Instructions: In large saucepan, bring 4-1/2 cups water and beans to boil; boil gently for 2 minutes. Remove from heat, cover and let stand 1 hour; drain. Add 4 cups cold water to beans and bring to boil. Cover and simmer gently for 1-1/2 to 2 hours or until tender. Drain, rinse with cold water and drain again. Meanwhile, add rice to 12 cups boiling water; cook for 12 to 14 minutes or until tender. Drain; toss with 1 teaspoon of the oil.

Combine beans, rice, corn, peppers, coriander, parsley and onions. Whisk together vinegar, lemon juice, garlic, chili powder, salt and pepper; whisk in remaining oil. Pour over salad and toss. Taste and adjust seasoning.

Makes 12 servings.

NOTES : As a timesaver, two 19 oz (540 mL) cans of black or kidney beans (rinsed and drained) can be substituted for the cooked dried beans in this exotic-flavoured salad. If you dont have coriander, use mint or increase the parsley to 1/2 cup (125mL)

By lowering the fat to 1/4 cup olive oil, and 1/8 cup red wine vinegar, and adding 1/4 cup apple juice

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