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Home > Pagan Living > Cauldron Cookbook > Rice and Black Bean Salad with Cumin-Lime Dressing Search

Rice and Black Bean Salad with Cumin-Lime Dressing

 

Submitted by LyricFox

Rice and Black Bean Salad with Cumin-Lime Dressing

Rice:

1 teaspoon vegetable oil
1 1/2 cups uncooked long grain rice
1/2 teaspoon tumeric
1/2 teaspoon cumin
3 1/3 cups water
1/2 teaspoon kosher salt
1 cup frozen corn -- thawed
1/2 cup finely chopped cucumber -- seeded and peeled
1/2 cup finely chopped green or red pepper
1/2 cup finely chopped green onions
1/4 cup chopped cilantro
1/4 cup chopped poblano pepper
1 15 ounce black beans, canned -- rinsed and drained

Dressing:

1 teaspoon ground cumin
6 tablespoons fresh lime juice
3 tablespoons olive oil
2 tablespoons water
1/2 teaspoon kosher salt
1 clove garlic -- minced

Topping:

1 14.5 ounce canned tomatoes, drained, rinsed and chopped

To prepare rice, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add rice, cook 1 minute. Stir in tumeric, and 1/2 tsp cumin. Add 3 1/3 cups water and 1/2 tsp 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) and stir gently.

To prepare dressing, mix 1 tsp cumin with 6 tablespoons lime juice and mix well. Add the next 4 ingredients (oil through garlic) Stir into rice mixture.

Top with tomatoes.

Serves 6-8


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