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20 minute dinner recipes

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Southwestern Rice & Pinto Bean Salad

http://www.eatingwell.com/recipes/southwestern_rice_pinto_bean_salad.html

From EatingWell:  April/May 2005

The slightly chewy texture of ruddy-red Wehani rice makes it perfect for salads. Serve it mounded on a bed of Boston lettuce or curly frisée.

6 servings, 1 1/3 cups each | Active Time: 20 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Combine rice and water (2 cups water if using brown basmati) in a 3-quart saucepan; bring to a boil. Reduce heat to low, cover and cook until all the water has been absorbed, 40 to 45 minutes. Remove from heat; let rest, covered, for 10 minutes. Spread the rice out on a large baking sheet until cooled to room temperature, about 15 minutes.
  2. Meanwhile, toast cumin in a small skillet over medium-high heat until fragrant and lightly toasted, 1 to 2 minutes for seeds, 1 minute for ground cumin. Transfer to a blender or food processor and let cool for several minutes. Add oil, vinegar, oregano, garlic, salt and pepper and process until the garlic is finely chopped.
  3. Transfer the rice to a large bowl and toss with beans, scallions and bell pepper. Pour the dressing over the salad and toss well to combine.

Nutrition

Per serving : 325 Calories; 11 g Fat; 2 g Sat; 8 g Mono; 0 mg Cholesterol; 49 g Carbohydrates; 10 g Protein; 9 g Fiber; 125 mg Sodium; 513 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 1 very lean meat, 1 1/2 fat

Tips & Notes