Yellow Rice and Black Bean Salad - 16 cups

Makes 16 cups

2cucumbers, peeled and seeded, cut into ¼-inch dice 2teaspoons kosher salt, divided 2teaspoons vegetable oil 2teaspoons turmeric 1½teaspoons ground cumin, divided 3cups (Rice Cooker) long grain white rice 3 cups (standard liquid measure) water 2cloves garlic, peeled, finely minced ¼ cup fresh lime juice 2tablespoons rice vinegar ½teaspoon ground coriander ½teaspoon oregano ¾cup extra virgin olive oil 2cans (15 ounces each) black beans, rinsed and drained 2cups diced (¼-inch) jicama 2cups grape tomatoes, halved 1cup chopped red bell pepper ½cup chopped red onion 2-3jalapeño peppers, stemmed, seeded, and finely chopped ½ cup chopped fresh cilantro

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

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.