Black Bean & Yellow Rice Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Refreshing Caribbean Dish that is quick and easy! Great for lunch or as a side dish to accompany Jerk Chicken. Pair with a fruity and berry filled Australian Shiraz! Enjoy! Ingredients:
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 white 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) |
Directions:
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.
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