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Rice and Black Bean Salad with Cumin Dressing

Source of Recipe


Cooking Light-3/02






List of Ingredients



• Rice:
  
• 1 teaspoon vegetable oil
  
• 1 1/2 cups uncooked long-grain parboiled rice (such as Uncle Ben's converted)
  
• 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 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 jalapeno 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 clove garlic, minced
  
• Topping:
  
• 2 cups thin wedges plum tomato (about 4 tomatoes)
  
• 1 tablespoon fresh lime juice
  
• 1/8 teaspoon kosher salt
  






Instructions



1. To prepare the 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 until just fragrant. Remove from heat. Stir in 6 tablespoons lime juice and the next 4 ingredients (lime juice through garlic). Stir inti the rice mixture.
   
   
3. To prepare the topping, combine tomato, 1 tablespoon lime juice, and 1/8 teaspoon salt. Place rice mixture on a platter; spoon tomato toppong over rice.
   
   
4. Yield: 6 servings (serving size: 1 1/3 cups). 365 cal, 8.9g fat, 9.3g pro, 63.3g carb, 6.7g fiber, 0mg chol, 3.5mg iron, 468mg sod, 57mg calc.