I finally had a chance to go through and organize recipes that I’ve torn out of magazines over the years. I needed something different to bring over to a friend’s house and this recipe was in the batch.
This Yellow Rice and Black Bean Salad recipe appeared in a Summer 2005 issue of Veggie Life.
Yellow Rice and Black Bean Salad
3 cups water
1 teaspoon salt
1 teaspoon minced garlic
1/4 teaspoon turmeric
1 1/2 cups white basmati rice
1 3/4 cups drained cooked black beans (1 15 ounce can)
1 red or green bell pepper, diced (I omitted this.)
1 ripe tomato, diced
1/2 cup chopped fresh cilantro
1/4 cup sliced scallions
3 tablespoons fresh lime or lemon juice (I used fresh lime juice.)
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
salt and pepper to taste
chile powder (optional)
In a large pot, combine water, salt, garlic, and turmeric. Bring to a boil.
Stir in the rice. Reduce the heat to low, cover tightly and simmer until the rice is tender and the water is absorbed, about 15 minutes.
Remove from the heat, fluff with a fork and set aside to cool.
In a large bowl, combine cooled rice, beans, bell pepper, tomato, cilantro and scallions. Toss gently. In a small bowl or a jar with a tightly fitting lid, combine the juice, olive oil and vinegar and shake to mix. Pour over the salad and toss to combine. Add salt, pepper and chile powder.
This recipe made a lot. It’s perfect for bringing to potlucks and picnics.