Lunches/yellow rice and black bean salad

Serves: 6

Active Time: 20 minutes

Total Time: 1 hour 30 minutes

From: American Institute for Cancer Research (www.aicr.org)

Ingredients

1 can (14.5 oz) (2 cups) vegetable broth

2 cloves garlic, finely chopped

1 cup brown rice

1/4 teaspoon chili powder

1/4 teaspoon turmeric

1 15 oz black beans rinsed and drained

1 red bell pepper, seeded and diced

1 medium red onion chopped

2 tbsp. fresh lime juice

1 tsp. curry powder

1/2-1 tsp. salt

1/2 tsp. sugar

1 tbsp. olive oil

Directions

Step 1

Heat 1/4 cup broth in medium sauce pan over medium heat. Add garlic, cook 2 minutes until soft. Add remaining broth, rice, chili powder and turmeric. Pour in scant half cup water. When liquid comes to a boil reduce heat, cover, and simmer for 45 minutes or until rice is tender.

Step 2

Remove from heat and let rice sit covered for 5 minutes. Fluff rice with a fork and turn it into a large mixing bowl. When rice has cooled to room temperature add beans, pepper and onion.

Step 3

In a small bowl combine lime juice, salt, sugar and curry powder. Whisk in the oil. Drizzle dressing over rice and beans tossing with a fork until blended.