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;
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