Black Bean & Yellow Rice Salad

Now that the weather is warming up I'm trying to eat more main dish salads. I saw this recipe online at the Food & Wine website and decided to make my version. I made a few substitutions and the biggest change was I didn't use all the rice. I started adding large spoonfuls and toss it all together and when I had used about 2/3 of the cooked rice I was happy with the ratio of rice to veggies. The leftovers were eaten cold and were delicious.

• 3 tablespoons cooking oil
• 1 sweet onion, chopped
• 4 cloves garlic, minced
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1 1/2 cups Basmati rice
• 2 3/4 cups water
• 1 bay leaf
• 1 can  black beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 cup grape tomatoes, halved
• 1 tablespoon white wine vinegar
• 1/4 cup chopped fresh cilantro

 
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. Remove the bay leaf. 

 
In a large glass combine the beans, bell pepper, and tomatoes.

Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the white wine vinegar, and cilantro. Toss gently to combine.

Add the desired amount of rice and toss well.

Garnish with cilantro and serve.

Enjoy!