Southwestern Rice & Pinto Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup Wehani brown rice, (see Note) or brown basmati rice2-2 1/2 cups water2 teaspoons cumin seeds, or 1 teaspoon ground cumin1/4 cup extra-virgin olive oil1/4 cup sherry vinegar1 tablespoon chopped fresh oregano, or 1 teaspoon dried1 large clove garlic, crushed and peeled1/4 teaspoon salt1/2 teaspoon freshly ground pepper2 15-ounce cans pinto beans, rinsed8 scallions, trimmed and sliced (about 1 1/2 cups)1 medium bell pepper, (green, yellow, orange or red), chopped (about 1 cup)
1.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.
2.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.
3.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.
Serving Size: Makes 6 servings, 1 1/3 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user AL_TAYLOR123.
2.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.
3.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.
Serving Size: Makes 6 servings, 1 1/3 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user AL_TAYLOR123.
Nutritional Info Amount Per Serving
- Calories: 296.9
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 359.8 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 10.7 g
- Protein: 10.4 g
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