Yellow Rice Salad with Roasted Peppers and Spicy Black Beans

Ingredients

• 1 cup rice 
• 15 ounce black beans rinsed drained canned
• 1.5 teaspoons chipotle sauce minced
• 0.3 cup cilantro leaves fresh chopped
• 0.5 cup bell pepper green chopped
• 0.5 cup spring onion thinly sliced
• 4 teaspoons ground cumin 
• 0.3 cup juice of lime fresh
• 0.5 cup roasted peppers red chopped
• 1 teaspoon salt 
• 0.5 teaspoon turmeric 
• 2.5 tablespoons vegetable oil 
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute.
2. Remove from heat.
3. Whisk lime juice and oil into skillet.
4. Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute.
5. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice.
6. Mix onions and half of dressing into rice. Season with salt and pepper.
7. Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.
8. Mound bean mixture in center of platter. Surround with rice salad.
9. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
10. Per serving: calories, 284; total fat, 9 g; saturated fat, 1 g; cholesterol, 0
11. Bon Appétit