This colorful salad is delicious with grilled seafood. Garnish with sliced avocado.
Yields
Makes 8 cups
Ingredients
1cucumber, peeled and seeded, cut into ¼-inch dice
1½teaspoons kosher salt, divided
1teaspoon vegetable oil
1teaspoon turmeric
¾teaspoon ground cumin, divided
1½cups (Rice Cooker) long grain white rice
2¼ cups (standard liquid measure) water
1clove garlic, peeled, finely minced
2tablespoons fresh lime juice
1tablespoon rice vinegar
¼teaspoon ground coriander
¼teaspoon oregano
6tablespoons extra virgin olive oil
1can (15-ounce) black beans, rinsed and drained
1cup diced (¼-inch) jicama
1cup grape tomatoes, halved
½cup chopped red bell pepper
¼cup chopped red onion
1-2jalapeño peppers, stemmed, seeded and finely chopped
¼ cup chopped fresh cilantro
Nutritional information
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
Instructions
Place the diced cucumber in a strainer. Sprinkle with ½ 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 18 to 19 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.