Rathskeller's Black Bean and Rice Salsa

2 tbs olive oil
1.5 cups cooked brown rice
1 tsp minced garlic
1.5 cups cooked and drained black beans
1 cup chopped red onion
1 cup diced green chiles
1/2 cup diced red pepper
1/4 cup Dagwood sauce(recipe follows)
1/2 cup diced green pepper
1 cup diced Roma tomato
salt and pepper, to taste

In a large saute pan, heat olive oil over medium-high heat & add garlic, onion & peppers. Saute, being careful not to burn garlic, 2 to 3 minutes, just until vegetables are soft. Remove from heat and toss gently with rice, beans, chiles, and 1/4 cup Dagwood Sauce.
Adjust seasoning to taste with salt & pepper & chill. Serve over grilled tofu as an entree, or alone as a side dish. *

Dagwood Sauce
1/2 tsp ground marjoram
1/3 cup red wine vinegar
1/4 tsp onion powder
1 cup vegetable oil
1/4 tsp granulated garlic
1/2 tsp lemon juice
2 tsp Tabasco sauce
3/4 tsp dry mustard
3/4 tsp oregano
1/4 tsp pepper

Mix togther all ingredients until well-combined. Cover and store in Refrigerator. **


*We eat this as a meal b/c it makes a ton of food*
**You will have Dagwood Sauce leftover which makes a fantastic stew beef**

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