Black Bean & Yellow Rice Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons cooking oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 teaspoon 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)
• 1/3 green bell pepper, chopped
• 1/3 red bell pepper, chopped
• 1/3 yellow bell pepper, chopped
• 2 tomatoes, diced
• 1 tablespoon wine vinegar
• 1 tablespoon vermouth (optional)
• 1/4 cup chopped fresh italian parsley
• 1 lime, quartered, for serving (optional)

Recipe

• 1 heat 2 tablespoons of the oil over moderately low heat in a medium saucepan.
• 2 add onion and cook, stirring occasionally, until translucent, about 5 minutes.
• 3 stir in garlic, turmeric, cumin, 3/4 teaspoons of the salt, black pepper, and rice.
• 4 cook, stirring frequently, for 2 minutes.
• 5 add water and bay leaf and bring to a simmer.
• 6 cover and reduce heat to low and cook for about 20 minutes, until all the liquid is absorbed and the rice is done.
• 7 remove bay leaf.
• 8 in a large glass or stainless-steel bowl, combine rice, beans, bell peppers, and tomatoes.
• 9 add the remaining 1 tablespoon oil and 1/4 teaspoon salt, vinegar, vermouth (if using)and parsley.
• 10 toss gently to combine.
• 11 serve with lime wedges, if using.