Black Bean and Rice Salad

I made this as a main dish, for me, but as a side dish, for the boys. Deuce declared it, "DELICIOUS!", and asked for seconds. Ace asked why there were onions in it, and then picked out the beans and rice, and then got excited when I told him there were olives in it...

Black Bean and Rice Salad (from Moosewood Restaurant Cooks at Home)

Ingredients

SALAD
2 c Cooked black beans drained (1 can)
3 c Cooked brown rice
2 celery stalks; finely chopped

1/4 c Sliced Spanish olives
DRESSING
1 ts Ground coriander
2 ts Ground cumin
1/2 c Chopped scallions
2 tb Chopped fresh cilantro; or
1/2 c orange juice
1 1/2 tb cider vinegar
2 ts Grated orange peel; fresh
2 tb Chopped fresh cilantro

1/2 ts cinnamon

salt and ground black

GARNISH
Fresh cilantro
1/2 c chopped toasted walnuts

Preparation - Black Beans and Rice Salad
In a mixing bowl, combine the drained beans with the rice, olives and celery. In a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the beans and rice mixture, and stir thoroughly. Top with the cilantro and walnuts