Ingredients:
For the rice:
- 1 teaspoon canola oil
- 1 and 1/2 cups uncooked long-grain parboiled brown rice
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 3 and 1/3 cups water
- 1/2 teaspoon coarse salt
- 1 cup frozen corn kernels, thawed
- 1/2 cup finely chopped, seeded, and peeled cucumber
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced and seeded jalapeno pepper
- 1 (15-ounce) rinsed and drained can black beans
- 1 teaspoon ground cumin
- 6 tablespoons fresh-squeezed lime juice
- 3 tablespoons canola oil
- 2 tablespoons water
- 1/2 teaspoon coarse salt
- 1 minced garlic clove
- 2 cups thin wedges plum tomato
- 1 tablespoon fresh-squeezed lime juice
- 1/8 teaspoon coarse salt
2. Remove from heat and cool to room temperature. Stir in the corn, cucumber, red bell pepper, green onions, cilantro, jalapeno, and black beans.
3. To prepare the dressing, heat the remaining 1 teaspoon cumin in a small skillet over low heat for 30 seconds, until it smells fragrant. Remove from heat and add 6 tablespoons lime juice, 3 tablespoons canola oil, 2 tablespoons water, 1/2 teaspoon salt, and the garlic. Add the dressing to the rice mixture.
4. To prepare the topping, combine the plum tomato in a bowl with the final tablespoon lime juice and 1/8 teaspoon salt. Spoon the rice salad onto a platter, and top with the tomato topping.
Nutrition Info:
6 servings (1 and 1/3 cups), Calories 365
Tasting Notes:
A nice blend of flavors: great fresh lime, and tasty black beans, cilantro, and tomato. I'd leave the seeds in the jalapeno for a bit more heat, not something I normally say. Although tasty on its own, the dish felt a little... limp. I'd wrap it in flour tortillas or spoon into hard taco shells next time, to make it a main dish meal. Although visually interesting, I'm not sure the tomato topping was worth the extra preparation; I'd chop the plum tomato and add to the salad with the corn and other veggies next time.
Rating:
3.5
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