Black Bean and Rice Salad

Black Bean and Rice Salad
Makes 16 servings

4 cups low-sodium chicken broth
1 1-pound package long-grain rice
2 bay leaves

2 15-ounce cans black beans, drained, rinsed
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
1/2 cup olive oil
1/4 cup fresh lime  juice
2 tablespoons red wine vinegar
2 teaspoons ground cumin
1 teaspoon chili powder

Bring chicken broth to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.

Transfer rice to large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)