Rice and Black Bean Salad with Cumin Dressing

Ingredients

• 15 ounce black beans rinsed drained canned
• 0.3 cup cilantro leaves chopped
• 1 cup whole-kernel corn frozen thawed
• 0.5 cup cucumber peeled seeded finely chopped
• 1  garlic clove minced
• 0.5 cup green onions finely chopped
• 0.5 teaspoon ground cumin 
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground turmeric 
• 1 tablespoon jalapeno minced seeded
• 0.1 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 1 tablespoon juice of lime fresh
• 6 tablespoons juice of lime fresh
• 2 cups wedges plum tomato thin ( 4 tomatoes)
• 0.5 cup bell pepper red finely chopped
• 1.5 cups parboiled rice long-grain uncooked (such as Uncle Ben's converted rice)
• 1 teaspoon vegetable oil 
• 3 tablespoons vegetable oil 
• 2 tablespoons water 
• 3.3 cups water 

Equipment

• frying pan

Directions

1. To prepare rice, heat 1 teaspoon oil in a large nonstick skillet over medium heat.
2. Add rice; cook 1 minute. Stir in turmeric and 1/2 teaspoon cumin.
3. Add 3 1/3 cups water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed.
4. Remove from heat; uncover and cool to room temperature.
5. Add corn and next 6 ingredients (corn through black beans).
6. To prepare dressing, heat 1 teaspoon cumin in a small nonstick skillet over low heat for 30 seconds or just until fragrant.
7. Remove from heat. Stir in 6 tablespoons lime juice and the next 4 ingredients (lime juice through garlic). Stir into rice mixture.
8. To prepare topping, combine tomato, 1 tablespoon lime juice, and 1/8 teaspoon salt.
9. Place rice mixture on a serving platter; spoon tomato topping over rice.