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Yellow Rice & Black Bean Salad Recipe

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Chipotle peppers turn up the heat on a colorful rice dish brimming with black beans. It can be served hot or cold.—Rose Rodwell, Bergen, New York

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Diabetic Friendly

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Yellow Rice & Black Bean Salad Recipe

Prep: 30 min. Cook: 20 min. + cooling

Yield: 12 Servings

30 20 50

Ingredients

4 teaspoons ground cumin, divided
1/4 cup lime juice
2 tablespoons plus 1-1/2 teaspoons canola oil
1/2 teaspoon ground turmeric
1-1/2 cups water
1 cup uncooked basmati rice
1 teaspoon salt
4 green onions, sliced
1 can (15 ounces) black beans, rinsed and drained
1 small green pepper, chopped
1/2 cup chopped roasted sweet red peppers
1/3 cup minced fresh cilantro
1-1/2 teaspoons chopped chipotle pepper in adobo sauce

Directions

Place three teaspoons cumin in a small skillet; cook over medium heat for l minute or until aromas are released. Stir in lime juice and oil; set aside.
In a large saucepan, combine turmeric and remaining cumin. Cook over medium heat for 1 minute or until aromatic. Add the water, rice and salt; bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed. Cool. Stir in onions and half of the lime juice mixture.
In a large bowl, combine the remaining ingredients. Add the rice mixture and remaining lime juice mixture; toss to coat. Yield: 12 servings (1/2 cup each).

Nutritional Facts 1/2 cup equals 126 calories, 3 g fat (trace saturated fat), 0 cholesterol, 307 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Yellow Rice & Black Bean Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p230

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Reviews for Yellow Rice & Black Bean Salad (1)

Yellow Rice & Black Bean Salad

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Reviewed on May. 08, 2012 by JulieJDurham

We loved the variety offered by this filling rice dish-the only thing we are intending to change the next time we make it will be to cut down on the cumin. Althougth it was delicious it was a little spicier than we're used to.