
How To Make Black Bean and Yellow Rice Salad
Enjoy a low-fat and healthier lunch meal with this yellow rice salad, tossed in with tender black beans that’s all coated in hearty spices!
Serves:
Ingredients
- 3tbspcooking oil
- 1onion
- 2garlic cloves
- ÂĽtspturmeric
- ½tspground cumin
- 1ÂĽtspsalt
- ÂĽtspfresh ground black pepper
- 1½cupslong grain rice
- 2Âľcupswater
- 1bay leaf
- 1cupblack beans,(from one 15 oz can), drained and rinsed, canned
- 1green bell pepper
- 2tomatoes
- 1tbspwine vinegar
- ÂĽcupfresh parsley,chopped
- 1lime
Instructions
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In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until translucent.
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Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, and rice. Cook, stirring frequently, for 2 minutes.
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Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, for about 20 minutes, until all the liquid is absorbed and the rice is done. Remove the bay leaf.
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In a large glass or stainless-steel bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and ÂĽ teaspoon of salt, the vinegar, and parsley. Toss gently to combine.
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Serve with lime wedges, and enjoy!
Nutrition
- Calories:Â 552.62kcal
- Fat:Â 12.00g
- Saturated Fat:Â 1.15g
- Trans Fat:Â 0.04g
- Monounsaturated Fat:Â 6.93g
- Polyunsaturated Fat:Â 3.48g
- Carbohydrates:Â 95.35g
- Fiber:Â 10.96g
- Sugar:Â 5.09g
- Protein:Â 16.98g
- Sodium:Â 747.87mg
- Calcium:Â 119.12mg
- Potassium:Â 1098.57mg
- Iron:Â 4.06mg
- Vitamin A: 47.87µg
- Vitamin C:Â 44.55mg
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