Recipe: Yellow Rice Salad with Roasted Peppers and Spicy Black Beans

YELLOW RICE SALAD WITH ROASTED PEPPERS
AND SPICY BLACK BEANS

FOR THE DRESSING:
3 teaspoons ground cumin
1/4 cup lime juice (from 1 to 2 limes)
2 1/2 tablespoons vegetable oil
FOR THE RICE SALAD:
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 cups water
1 cup basmati rice
1 teaspoon salt, or to taste, plus additional for seasoning
Freshly ground black pepper
1/2 cup thinly sliced scallions, white and light green parts
1 (15 to 16 ounce) can black beans, preferably organic, rinsed and drained
1/2 cup chopped roasted red peppers from a jar
1/2 cup chopped green bell pepper
1/3 cup chopped cilantro
1 1/2 teaspoons minced canned chipotle chile in adobo sauce

TO MAKE THE DRESSING:
In dry skillet over medium heat, stir 3 teaspoons of cumin just until fragrant, about 1 minute. Remove from heat and whisk in lime juice and oil. Set aside.

TO MKE THE RICE SALAD:
n heavy medium saucepan over medium heat, combine 1 teaspoon cumin and the turmeric, stirring until fragrant, about 1 minute.

Add water, rice and salt, and stir briefly to combine. Increase heat to medium high. When water begins to boil, reduce heat to low and cover, cooking until water has been absorbed, about 15 minutes. Remove from heat and set aside.

When rice has cooled, add scallions and half the dressing. Season with salt and pepper to taste.

In medium bowl, combine black beans, red and green peppers, cilantro, chipotle chile and remaining dressing. Toss to coat and adjust seasonings to taste.

TO SERVE:
Mound bean mixture in the center of platter. Surround with the rice salad.

Servings: 4
Adapted from source: The Bon Appetit Cookbook by Barbara Fairchild