Yellow Rice and Black Bean Salad 

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Serves: 6 person(s)

Preparation Time: 20 mins
Cooking Time: 50 mins

A high-fiber dish combining an abundance of black beans and rice traditional in our South and Southwest.

Ingredients:

1 can (14.5 oz) fat-free, reduced-sodium chicken broth

2 garlic cloves, finely chopped

1 cup uncooked brown rice

1/4 tsp chipotle chili powder, or red pepper flakes

1/4 tsp ground turmeric

1 can (15 oz) black beans, rinsed and drained

1 red bell pepper, seeded and diced

1 small green bell pepper, seeded and diced

1 medium red onion, chopped

2 Tbsp fresh lime juice

1 tsp curry powder

1/2 tsp salt

1/2 tsp sugar

1 Tbsp canola oil

1/2 cup cilantro leaves, for garnish

Directions:

Heat 1/4 cup of the broth in a medium saucepan over medium heat. Add the garlic and cook 2 minutes or until the garlic softens. Add the remaining broth, rice, chili powder and turmeric. Pour in 1/2 cup water.

When the liquid come to a boil, reduce the heat, cover and simmer 45 minutes, or until the rice is tender. Remove from heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork and turn it into a large mixing bowl.

When the rice is cooled to room temperature, add the beans, bell peppers and the onion.

In a small bowl, combine the lime juice, curry powder, salt and sugar. Whisk in the oil. drizzle the dressing over the rice and beans, tossing with a fork until blended. Arrange on a serving platter, sprinkle on the cilantro and serve.

Author:

American Institute for Cancer Research
AICR