Black-Bean and Yellow-Rice Salad

Ingredients

• 3 tablespoons cooking oil
• 1 onion, chopped
• 2 garlic cloves, 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 long-grain rice or arborio rice
• 2 3/4 cups water or vegetable broth (we used vegetable broth)
• 1 bay leaf
• 2 pinches ground oregano
• 1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
• 1/2 yellow bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 2 tomatoes, diced
• 1 tablespoon wine vinegar
• 1/4 cup chopped fresh parsley
• 1 lime, quartered, for serving (optional)

Directions

1. 1

   In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat.

2. 2

   Add the onion & peppers; cook, stirring occasionally, until translucent, about 7 minutes.

3. 3

   Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, oregano and rice.

4. 4

   Cook, stirring frequently, for 2 minutes.

5. 5

   Add the water or broth and bay leaf; bring to a simmer.

6. 6

   Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes.

7. 7

   Remove the bay leaf.

8. 8

   In a large glass or stainless-steel bowl, combine the rice, beans, bell pepper, and tomatoes.

9. 9

   Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley.

10. 10

    Toss gently to combine.

11. 11

    Serve with lime wedges, if using.