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Submitted by LyricFox Rice and Black Bean Salad with Cumin-Lime Dressing Rice:
1 teaspoon vegetable oil Dressing:
1 teaspoon ground cumin 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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