Sunny Rice Salad with Black Beans

The teeth rattling, bone chilling St. Louis temperature last weekend had me thinking of Mexico. Weighing obligations, counting accrued vacation hours, and dreaming of lunch under a palapa. I think I can see a peek of ocean through the fuschia bougainvillea.

Am I still in St. Louis? Sigh. Well, I don't have to eat like it's below freezing out. How about a vibrant salad? The colors of this salad are a delight. Tasty as is, it would also make a delicious wrap filling. Slather a warmed whole wheat tortilla with some bean dip or vegan cream cheese sprinkled with chili powder, add some salad, wrap, and eat. I'd rather eat it under a palapa, but for now this will have to do.

Sunny Rice Salad with Black Beans

Adapted from Food and Wine

2 Tablespoons extra virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

1 1/4 teaspoon salt

freshly ground black pepper

1 1/2 cups jasmine rice

2 3/4 cups water

1 bay leaf

1 can black beans, rinsed and drained

1 orange bell pepper, chopped

1 carrot, sliced

about 28 grape tomatoes, halved

1 cup baby spinach, chopped

1 Tablespoon white wine vinegar

2 handfuls cilantro, chopped

sliced scallions and lime wedges as condiments

In a medium saucepan, heat oil over low heat. Add the onion and cook about 5 minutes. Add the garlic, turmeric, cumin, 1 teaspoon of salt, pepper, and rice. Cook for two minutes, stirring occasionally. Add water and bay leaf. Bring to a boil. Cover, reduce heat to low, and simmer for about 18 minutes or until liquid is absorbed. Remove bay leaf.

Combine rice with remaining ingredients in a large bowl. Garnish each serving with scallions and a lime wedge for spritzing some fresh juice.