For the weekly after-hike salad I came up with this recipe. I would hedge that for most people you would want more salt than we take. It is good both hot and cold.
Black Bean and Pepper Rice Salad
3 cups water
1 1/2 cups long grain rice
1 cup frozen tri color bell peppers, chopped
1 14-ounce can black beans, rinsed and drained
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 Tbsp agave nectar or honey
1 tsp diced dried garlic
1 tsp dried cilantro (or 1 Tbsp fresh)
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Bring the water to a boil, add the rice, stir well while lowering the heat to low. Cover tightly and cook for 20 minutes, letting rest covered for another 15 minutes.
Meanwhile whisk together the dressing and toss with the black beans and peppers. Fold in the rice and stir till well coated.