Caribbean Black Bean and Rice Salad

2 cup cooked rice, cooled
1 can (15 1/2 oz) black beans, rinsed and drained
1 cup chopped red bell pepper
1/2 cup halved and thinly sliced radishes
1/2 cup matchstick carrots
1/2 cup lime juice
1/4 cup extra-virgin olive oil
1/4 cup chopped cilantro
1 clove garlic, minced
1 tsp. grated lime peel
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper flakes

Combine all ingredients in a medium bowl and toss gently to mix well.
Serve immediately.

Makes 10 servings


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