Monday, March 2, 2009

Rice, Bean and Vegetable Salad

I love this salad. It is wonderful as a main dish or a side dish. I make it a lot in the summer but it is equally good anytime. This salad is packed with nutrients, fiber and protein and is low fat and low calorie.

1 tsp. cumin seeds
1 1/4 cups Texamati or Brown Rice
2 1/2 cups water
2 tsp. salt
2 cups corn, fresh, frozen (thawed) or canned (drained)
1/3 cup each olive oil and white wine vinegar (or rice vinegar, or any kind)
1/2 tsp. pepper
1 15.5 oz. can each black beans, garbanzo beans (or pinto beans or soy beans or whatever)
1 cup quartered grape or cherry tomatoes (or chopped full sized tomatoes)
1/2 c each slice celery, scallions and shredded carrots
2 tbls. minced jalepeno chile (fresh or canned)

Toast the cumin seeds in a pot over med heat until fragrant, 2 minutes. Add the water and 1/2 tsp. salt and cook according to directions. Spread cooked rice on baking sheet to cool. In large bowl, whisk the remaining 1 1/2 tsp. salt, oil, vinegar and pepper. Add the rice, veggies and peppers and toss to coat. Cover and refrigerate.

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