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    You are in: Home / Recipes / Black-Bean and Yellow-Rice Salad Recipe
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    Black-Bean and Yellow-Rice Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Manami's Note:

    A nice combination and nice-for-a-change side dish. It is very easy! I tried it for the first time with Lazaro, a friend who is into vegetarian dieting. Then we prepared it and it has become a much wanted dish from all! F&W Magazine. I used vegetable broth instead of water.

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    Ingredients:

    Servings:

    Units: US | Metric

    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.

    Ratings & Reviews:

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    Nutritional Facts for Black-Bean and Yellow-Rice Salad

    Serving Size: 1 (330 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 472.6
     
    Calories from Fat 101
    21%
    Total Fat 11.3 g
    17%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 1125.0 mg
    46%
    Total Carbohydrate 80.6 g
    26%
    Dietary Fiber 9.6 g
    38%
    Sugars 3.5 g
    14%
    Protein 12.4 g
    24%

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