Rice and Black Bean Salad with Cumin Dressing

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

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Nutritional Information

Amount per serving
  • Calories: 365
  • Calories from fat: 22%
  • Fat: 8.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.7g
  • Protein: 9.3g
  • Carbohydrate: 63.3g
  • Fiber: 6.7g
  • Cholesterol: 0.0mg
  • Iron: 3.5mg
  • Sodium: 468mg
  • Calcium: 57mg

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

  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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