Sides

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Makes 16 cups

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Makes 16 cups

This colorful salad is delicious with grilled seafood. Garnish with sliced avocado.

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

Ingredients

2cucumbers, peeled and seeded, cut into ¼-inch dice2teaspoons kosher salt, divided2teaspoons vegetable oil2teaspoons turmeric1½teaspoons ground cumin, divided3cups (Rice Cooker) long grain white rice3 cups (standard liquid measure) water2cloves garlic, peeled, finely minced¼ cup fresh lime juice2tablespoons rice vinegar½teaspoon ground coriander½teaspoon oregano¾cup extra virgin olive oil2cans (15 ounces each) black beans, rinsed and drained2cups diced (¼-inch) jicama2cups grape tomatoes, halved1cup chopped red bell pepper½cup chopped red onion2-3jalapeño peppers, stemmed, seeded, and finely chopped½ cup chopped fresh cilantro

Preparation

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.