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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Packed with vegetables, this dish has a touch of Indian flavor. âI first had it at a party and loved the bright look and taste.â Itâs a cinch to double, too! âSandy Heley, Grand Junction, Colorado Ingredients:
1/2 cup uncooked basmati rice |
1 can (15 ounces) black beans, rinsed and drained |
2 medium carrots, finely chopped |
3/4 cup fresh or frozen corn, thawed |
3/4 cup chopped tomatoes |
1/4 cup minced fresh cilantro |
1/4 cup minced fresh parsley |
2 tablespoons finely chopped red onion |
1/4 cup lime juice |
1/4 cup olive oil |
1 teaspoon ground cumin |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion.
2. In a small bowl, whisk the lime juice, oil, cumin, salt and pepper. Stir rice into bean mixture. Drizzle with dressing; toss to coat. Yield: 5 servings.
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