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RECIPES/Sides
Yellow Rice and Black Bean Salad - 16 cups
This colorful salad is delicious with grilled seafood. Garnish with sliced avocado.
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Recommended Servings
Makes 16 cups
COOKING
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INGREDIENTS
2 cucumbers, peeled and seeded, cut into ¼-inch dice
2 teaspoons kosher salt, divided
2 teaspoons vegetable oil
2 teaspoons turmeric
1½ teaspoons ground cumin, divided
3 cups (Rice Cooker) long grain white rice
3 cups (standard liquid measure) water
2 cloves garlic, peeled, finely minced
¼ cup fresh lime juice
2 tablespoons rice vinegar
½ teaspoon ground coriander
½ teaspoon oregano
¾ cup extra virgin olive oil
2 cans (15 ounces each) black beans, rinsed and drained
2 cups diced (¼-inch) jicama
2 cups grape tomatoes, halved
1 cup chopped red bell pepper
½ cup chopped red onion
2-3 jalapeño peppers, stemmed, seeded, and finely chopped
½ cup chopped fresh cilantro
Instructions
Place the diced cucumber in a strainer. Sprinkle with 1 teaspoon of the salt; toss to coat. Place strainer over a bowl to drain for 30 minutes.Insert the cooking bowl in the Cuisinart® Rice Cooker/Steamer. Add oil, turmeric and cumin; cover and cook and 2 minutes. Add rice; stir to coat with oil and spices. Cover; cook 2 minutes. Stir in water and ½ teaspoon of the salt. Cover and turn on. Cook until liquid is absorbed, about 20 to 25 minutes. Spread the rice onto a baking sheet to cool. Place minced garlic, lime juice, vinegar, coriander, oregano, the remaining salt and cumin in a small bowl; stir with a whisk to blend. Add olive oil and whisk until emulsified. Place the cooled rice in a large bowl. Add the black beans, jicama, tomatoes, chopped red pepper, chopped onion, and chopped jalapeño. Stir gently to mix. Add the vinaigrette and chopped cilantro.Stir gently to combine.Transfer to a decorative bowl to serve. If not serving immediately, cover and refrigerate. Remove from refrigerator 30 minutes before serving.
RECIPE FACTS

Servings: Makes 16 cups

Nutritional information per serving

Nutritional information per serving (½ cup): Calories 128 (39% from fat) • carb. 17g • pro. 3g • fat 6g • sat. fat 1g • chol. 0mg • sod. 88mg • calc. 18mg • fiber 2g

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