Southwestern Rice And Pinto Bean Salad
Very healthy and nutritious salad. Flavor is great too.
Yield
6 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
basmati rice
brown |
|
| 2 ½ | cups |
water
|
|
| 2 | teaspoons |
cumin seeds
or 1 teaspoon ground cumin |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| ¼ | cup |
sherry vinegar
|
|
| 1 | tablespoon |
oregano
fresh, or 1 teaspoon dried |
|
| 1 | large |
garlic cloves
crushed and peeled |
*
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 15 | ounces |
pinto beans
canned, rinsed |
|
| 8 | each |
scallions, spring or green onions
trimmed and sliced (about 1 1/2 cups) |
|
| 1 | medium |
green bell peppers
yellow, orange or red, chopped (about 1 cup) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
basmati rice
brown |
|
| 591 | ml |
water
|
|
| 1E+1 | ml |
cumin seeds
or 1 teaspoon ground cumin |
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
sherry vinegar
|
|
| 15 | ml |
oregano
fresh, or 1 teaspoon dried |
|
| 1 | large |
garlic cloves
crushed and peeled |
*
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 433.5 | ml/g |
pinto beans
canned, rinsed |
|
| 8 | each |
scallions, spring or green onions
trimmed and sliced (about 1 1/2 cups) |
|
| 1 | medium |
green bell peppers
yellow, orange or red, chopped (about 1 cup) |
|
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.
