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RECIPE OF THE WEEK #399

Yellow Rice Salad with Roasted Peppers and
Spicy Black Beans

4 teaspoons ground cumin
1/4 cup fresh lime juice
2 1/2 tablespoons vegetable oil
1/2 teaspoon turmeric
2 cups water
1 cup basmati rice
1 teaspoon salt
1/2 cup thinly sliced green onions
1 15- to 16-ounce can black beans, rinsed, drained
1/2 cup chopped roasted red peppers from jar
1/2 cup chopped green bell pepper
1/3 cup chopped fresh cilantro
1 1/2 teaspoons minced canned chipotle chilies

Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minutes. Remove from heat. Whisk lime juice and oil into skillet.

Stir turmeric and 1 teaspoon cumin in medium saucepan over medium heat until fragrant, 1 minutes. Add water, rice and salt bring to boil. Reduce heat to low cover. Simmer until water is absorbed, 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.

Combine last 5 ingredients with remaining dressing. Toss to coat. Season with salt and pepper. Mound beans in center of platter. Surround with Rice.

Serves 4.