Black Bean and Yellow Rice Salad

Black Bean and Yellow Rice Salad

Bean Salad:

1 can black beans

1/2 sweet red onion, diced

1 red pepper, cored, seeded and diced

1 cup (ish) grape or cherry tomatoes, halved

3 green onions, thinly sliced

1 large jalapeno, seeds and membranes removed and finely diced

1 large or two small avocados, diced (Optional)

Fresh chopped parsley

Dressing:

1/4 cup white wine vinegar

Juice from 1- 2 limes

1/3 cup olive oil

1 tsp ground cumin

Pinch sea salt and generous grind black pepper

Yellow rice:

3 tablespoons olive oil
1 onion, finely diced 

2-4 cloves garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 1/2 cups long-grain rice
2 3/4 cups water

3 green onions, thinly sliced

Make the dressing by combining the dressing ingredients in a jar or dressing shaker, and set aside. 

Prepare the bean salad by tossing together all of the vegetables, except the avocado if using.  Reserve 1/4 cup of dressing to combine with the cooked rice, and pour the rest over the bean mixture, tossing to combine.  Set aside.  

Prepare the rice by cooking the onion in the oil until soft.  Add the garlic and cook until fragrant.  Add spices and mix well, then add the dry rice and mix to coat the grains with the oil and spices.  Add the water, bring to a boil.  Cover and lower heat to a simmer.  Cook for 20-25 minutes, then remove from heat.  Add 1/4 cup prepared dressing and the green onions, and mix/fluff the rice.  

Put the rice in a serving bowl or platter, and mound the bean salad on top of the rice.  Toss the avocado on top.  

Notes:

• If you are in a hurry, Vigo brand yellow rice is a quick substitute for the yellow rice shown here.
• You can also substitute Brianna's French vinaigrette salad dressing for the dressing, but add a sprinkle of cumin and the juice of a fresh lime to the mixture.
• Fresh grill-roasted corn is also an excellent addition to the bean salad portion of this dish.  
• You may substitute diced (jarred or fresh) roasted red or yellow peppers for the red pepper.
• This salad keeps well for several days, and is an excellent addition to a potluck.