Black Bean and Yellow Rice Salad
 Categories: Salads

      Yield: 4 servings

      1 cup  Dried black beans
           Rinsed, sorted and soaked
      1    Onion(s), halved
      1    Garlic clove(s), smashed
      1    Bay leaf
  1 3/4 cups  Water
      1 cup  Long-grain white rice
      1 Tablespoon Vegetable oil
           Salt
      1 teaspoon Turmeric
    1/2 teaspoon Ground cumin seeds
    1/2 cup  Red onion(s)
           Cut in 1/4" dice
    1/2 cup  Tomato, seeded
           Cut in 1/4" dice
    1/2 cup  Green bell pepper
           Cut in 1/4" dice
    1/4 cup  Torn cilantro leaves
           Cayenne pepper
           Sprigs of cilantro

MMMMM------------------CHILI AND LIME DRESSING-------------
    1/3 cup  Mild olive oil
      3 Tablespoons Lime juice
      1 teaspoon (to 2 tsp)
           Hot chili pepper
           Seeded and finely chopped
           Salt to taste

Drain the black beans into a large saucepan and combine with 8
cups of water, onion, garlic, and bay leaf. Heat to boiling, then
lower the heat and simmer until the beans are tender, about 1 1/2
hours. Drain and discard the onion, garlic, and bay leaf.
Meanwhile, combine the water, rice, vegetable oil, 1 teaspoon salt,
turmeric, and cumin in a medium saucepan. Heat to boiling, stirring
occasionally. Cover and cook over medium-low heat until the liquid is
absorbed and the rice is tender, about 15 min. Let stand, uncovered,
until cooled. Fluff with a fork.
Make the dressing: In a large bowl, whisk together the oil, lime
juice, chili pepper, and salt.
Mix together the room temperature rice, red onion, tomato, green
pepper and cilantro leaves. Toss to coat with the dressing. Add the
black beans and gently toss until blended. Season to taste with salt
and cayenne; garnish with cilantro sprigs.

Rice, the Amazing Grain by Marie Simmons
ISBN 0-8050-1371-7 pg 52-53

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