Yellow Rice and Black Bean Salad - 8 cups

Makes 8 cups

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 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 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.