Southwestern Rice And Pinto Bean Salad

Directions

Combine rice and water (2 cups water if using brown basmati) in a 3-quart saucepan; bring to a boil.

Reduce heat to low, cover and cook until all the water has been absorbed, 40 to 45 minutes.

Remove from heat; let rest, covered, for 10 minutes.

Spread the rice out on a large baking sheet until cooled to room temperature, about 15 minutes.

Meanwhile, toast cumin in a small skillet over medium-high heat until fragrant and lightly toasted, 1 to 2 minutes for seeds, 1 minute for ground cumin.

Transfer to a blender or food processor and let cool for several minutes.

Add oil, vinegar, oregano, garlic, salt and pepper and process until the garlic is finely chopped.

Transfer the rice to a large bowl and toss with beans, scallions and bell pepper.

Pour the dressing over the salad and toss well to combine.