Rice and Black Bean Salad with Cumin Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Turmeric, the ground spice that makes curry powder yellow, colors the rice in this main-dish salad. Parboiled rice is treated so that the starch in the grain is gelatinized, resulting in separate grains. Don't use instant, or precooked, rice in it's place. Ingredients:
1 teaspoon vegetable oil |
1 1/2 cups uncooked long-grain parboiled rice (such as uncle ben's converted rice) |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground cumin |
3 1/3 cups water |
1/2 teaspoon kosher salt |
1 cup frozen whole-kernel corn, thawed |
1/2 cup finely chopped seeded peeled cucumber |
1/2 cup finely chopped red bell pepper |
1/2 cup finely chopped green onions |
1/4 cup chopped cilantro |
1 tablespoon minced seeded jalapeño pepper |
1 (15-ounce) can black beans, rinsed and drained |
1 teaspoon ground cumin |
6 tablespoons fresh lime juice |
3 tablespoons vegetable oil |
2 tablespoons water |
1/2 teaspoon kosher salt |
1 garlic clove, minced |
2 cups thin wedges plum tomato (about 4 tomatoes) |
1 tablespoon fresh lime juice |
1/8 teaspoon kosher salt |
Directions:
1. To prepare rice, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add rice; cook 1 minute. Stir in turmeric and 1/2 teaspoon cumin. Add 3 1/3 cups water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature. Add corn and next 6 ingredients (corn through black beans).
2. To prepare dressing, heat 1 teaspoon cumin in a small nonstick skillet over low heat for 30 seconds or just until fragrant. Remove from heat. Stir in 6 tablespoons lime juice and the next 4 ingredients (lime juice through garlic). Stir into rice mixture.
3. To prepare topping, combine tomato, 1 tablespoon lime juice, and 1/8 teaspoon salt. Place rice mixture on a serving platter; spoon tomato topping over rice.
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