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Yellow Rice & Black Bean Salad

Yellow Rice & Black Bean Salad
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
12 ServingsPrep: 30 min. Cook: 20 min. + cooling

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
© Taste of Home 2013

2 of 2

Yellow Rice & Black Bean Salad (continued)

Directions (continued)

  • mixture and remaining lime juice mixture; toss to coat. Yield: 12
  • servings (1/2 cup each).
Nutrition 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.
© Taste of Home 2013