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Black Bean and Yellow Rice Salad

Source: Quick from Scratch - Vegetable Main Dishes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Serves 4
While perfectly delicious as is, this festive bean-and-rice salad also lends itself to endless variation. Replace the tomatoes with diced avocado; switch the bell pepper from green to red; stir in chopped scallion, red onion, cilantro-whatever suits your taste or whatever you have around.
For Rice:
3 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 1/2 cups long-grain rice
2 3/4 cups water
1 bay leaf

1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
1 green bell pepper, chopped
2 tomatoes, diced
1 tablespoon wine vinegar
1/4 cup chopped fresh parsley
1 lime, quartered, for serving (optional)
Black Bean and Yellow Rice Salad Recipe at
FOR RICE: In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, black pepper, and rice. Cook, stirring frequently, for 2 minutes. Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf.

TO SERVE: In a large bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley. Toss gently to combine. Serve with lime wedges, if using.

VEGETABLE TIP: Green bell peppers that are allowed to ripen further become red bell peppers. This extra ripeness from additional time on the vine is why red peppers are sweeter than green ones, and also why they're more expensive.

WINE RECOMMENDATION: An unpretentious, exuberantly fruity, and robust red wine will suit this salad well. Look to Australia for one of its many delicious shiraz that just ooze blackberry and chocolate flavors. They're frequently incredible values, too.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 398
Sodium: 742mg
Fiber: 4g
Carbohydrates, Total: 68g
Protein: 8g
% Cal. from Fat: 25%
Fat. Total: 11g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Elsie, NH Reviewed: 06/28/2012
Must have recipe!
Love this recipe for hot Summer day cookout. To give it more of a Latin flare I replaced the tumeric with a packet of Sazon seasoning and instead of the fresh parsley, I used fresh cilantro. Great for my Vegan friends and family.
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