Black-Bean and Yellow-Rice Salad
Need a gluten free and vegan side dish? Black-Bean and Yellow-Rice Salad could be an excellent recipe to try. One portion of this dish contains roughly 6g of protein, 11g of fat, and a total of 380 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of fresh-ground pepper, cooking oil, parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, and rice. Cook, stirring frequently, for 2 minutes.
Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes.
In a large glass or stainless-steel bowl, combine the rice, beans, bell pepper, and tomatoes.
Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley. Toss gently to combine.
Serve with lime wedges, if using.
Wine Recommendation: An unpretentious, exuberantly fruity, and robust red wine will suit this salad well. Look to Australia for one of its many delicious shiraz that just ooze blackberry and chocolate flavors. They're frequently incredible values, too.