Yellow Rice Salad W/ Roasted Peppers & Black Beans
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Dressing
- 4 teaspoons ground cumin
- 1⁄4 cup fresh lime juice
- 2 1⁄2 tablespoons vegetable oil
-
Rice
- 1⁄2 teaspoon turmeric
- 2 cups water
- 1 cup basmati rice
- 1 teaspoon salt
- 1⁄2 cup thinly sliced green onion
-
Beans
- 1 (15 ounce) can black beans, drained & rinsed
- 1⁄2 cup chopped roasted peppers (from a jar is fine)
- 1⁄2 cup chopped green bell pepper
- 1⁄3 cup chopped cilantro
- 1 1⁄2 teaspoons minced chipotle chiles
directions
- Stir 3 teaspoons cumin in small dry skillet set over medium heat until just fragrant, about 1 minute.
- Remove from heat and whisk in lime juice and oil, set aside.
- Stir turmeric and remaining cumin in heavy medium saucepan set over medium heat until fragrant, about one minute.
- Add 2 cups water, rice and salt, bring to a boil.
- Reduce heat to low and simmer until water is absorbed, about 15 minutes.
- Allow rice to cool and mix in green onions and half of dressing.
- Season to taste with salt and pepper.
- Combine black beans, all peppers, cilantro, chipotle chilies and remaining dressing in a medium sized bowl.
- Toss to coat and season to taste with salt and pepper.
- Presentation: Mound beans in the center of platter and surround with the rice salad.
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RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points