Southwestern Rice & Pinto Bean Salad

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.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.

• Note: Wehani rice, an aromatic brown rice related to basmati, has a sweet, nutty flavor, a light reddish color, and splits like wild rice when cooked. It can be found in the health-foods section of large supermarkets or at natural-foods stores.

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.

Nutrition Bonus: Vitamin C (40% daily value), Fiber (38% dv), Iron (20% dv).

2 Carbohydrate Serving

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

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