Artichoke-Wild Rice Salad

1 16-ounce can black beans, drained and rinsed
2 cups cooked wild rice
2 6-ounce jars of marinated artichoke hearts, drained
1 red bell pepper, chopped
1 small sweet onion, chopped
1/2 cup chopped cilantro or flat parsley
1 teaspoon chile powder
pinch cayenne, to taste
1/4 cup rice vinegar or other light vinegar to taste
1/2 cup yogurt

Combine all ingredients and chill.

4-6 servings

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.