Rice and Black Bean Salad with Cumin Dressing

recipe
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.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 365
Caloriesfromfat 22 %
Fat 8.9 g
Satfat 0.8 g
Monofat 4.7 g
Polyfat 2.7 g
Protein 9.3 g
Carbohydrate 63.3 g
Fiber 6.7 g
Cholesterol 0.0 mg
Iron 3.5 mg
Sodium 468 mg
Calcium 57 mg

Ingredients

Rice:
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
Dressing:
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
Topping:
2 cups thin wedges plum tomato (about 4 tomatoes)
1 tablespoon fresh lime juice
1/8 teaspoon kosher salt

Preparation

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).

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.

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.

Note:

Marie Simmons,

Cooking Light

March 2002
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