Black Bean Salad with DOrado Rice
From jo_jo_ba 16 years ago
- 50 minutes to make
- Serves 4
A spicy, high fibre and vegan main dish combining an abundance of black beans and rice traditional in the South and Cuban cuisines that can be served hot or cold. Full of antioxidants and vitamins!
Ingredients
- 2 cups vegetable broth shopping list
- 4 garlic cloves, minced shopping list
- 1 cup uncooked brown rice shopping list
- ½ tsp red pepper flakes shopping list
- ¼ tsp ground turmeric shopping list
- 2 cups black beans, drained shopping list
- 1 red bell pepper, seeded and diced shopping list
- 1 small green bell pepper, seeded and diced shopping list
- 1 medium red onion, chopped shopping list
- 1 medium tomato, seeded and chopped shopping list
- 2 Tbsp fresh lime juice shopping list
- 1 tsp curry powder shopping list
- ½ tsp salt shopping list
- ½ tsp cinnamon shopping list
- 2 tsp olive oil shopping list
How to make it
- Heat ¼ cup of the broth in a saucepan.
- Add the garlic and cook 2 minutes or until the garlic softens.
- Add the remaining broth, rice, chili flakes and turmeric. Bring 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.
- Add the beans, bell peppers and the onion.
- In a small bowl, combine the lime juice, curry powder, salt and cinnamon.
- Whisk in the oil.
- Drizzle the dressing over the rice and beans, tossing with a fork until blended.
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