Black Bean and Yellow Rice Salad

Adapted from Quick from Scratch — Vegetable Main Dishes

1½ cups long grain white rice
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp DLM Turmeric
1/2 tsp DLM Ground Cumin
2 tsp salt
1/2 tsp fresh ground black pepper
15-oz can black beans, rinsed and drained
1 green bell pepper, diced
2 tomatoes, diced
1 large jalapeño pepper, seeded and diced
2 Tbsp Aunt Mary's Italian White Wine Vinegar
1/4 cup fresh parsley, chopped
1 lime, halved

Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10-12 minutes. Drain, reserving some of the cooking water. Rinse with cold water and drain thoroughly. Set it aside.

Meanwhile, in a medium saucepan, heat 2 tablespoons of oil

over moderately low heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic, turmeric, cumin, 1 teaspoon salt, black pepper, 1/3 cup of the reserved water, and rice. Cook, stirring frequently, for 2 minutes. In a large bowl, combine the rice, beans, bell pepper, tomatoes, and jalapeño pepper. Add the remaining 1 tablespoon of oil, 1 teaspoon of salt, vinegar, and parsley. Toss gently to combine. Squeeze lime juice over salad and gently stir again.

Makes 4–6 servings
Prep Time: 15 Minutes
Cook Time: 10 Minutes

Per serving: 361 calories; 9g total fat; 1g saturated fat; 0mg cholesterol; 949mg sodium; 62g total carbohydrates; 6g dietary fiber; 10g protein;