Southwestern Rice & Pinto Bean Salad

Ingredients

  • 1 cup  Wehani brown rice, (see Note) or brown basmati rice
  • 2-2 1/2 cups  water
  • 2 teaspoons  cumin seeds, or 1 teaspoon ground cumin
  • 1/4 cup  extra-virgin olive oil
  • 1/4 cup  sherry vinegar
  • 1 tablespoon  chopped fresh oregano, or 1 teaspoon dried
  • 1   large clove garlic, crushed and peeled
  • 1/4 teaspoon  salt
  • 1/2 teaspoon  freshly ground pepper
  • 2 15-ounce cans  pinto beans, rinsed
  • 8   scallions, trimmed and sliced (about 1 1/2 cups)
  • 1   medium bell pepper, (green, yellow, orange or red), chopped (about 1 cup)

Description

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 Frisee.

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