Black-bean and yellow-rice salad

Indulge in the savory flavors of this black bean and yellow rice salad. A delightful fusion of textures and spices for a culinary adventure.

Ingredients:

• 3 tablespoons cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1 1/2 cups long-grain rice
• 2 3/4 cups water
• 1 bay leaf
• 1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
• 1 green bell pepper, chopped
• 2 tomatoes, diced
• 1 tablespoon wine vinegar
• 1/4 cup chopped fresh parsley
• 1 lime, quartered, for serving (optional)

Instructions:

1. Heat 2 tablespoons of oil in a medium saucepan over low to medium heat. Cook the onion until it turns translucent, which should take about 5 minutes. Then, add the garlic, turmeric, cumin, 1 teaspoon of salt, black pepper, and rice. Stir the mixture continuously for 2 minutes.
2. Once the ingredients are combined, pour in the water and add the bay leaf. Allow the mixture to simmer. Then, lower the heat, cover the saucepan, and let it cook until the rice absorbs all the liquid and is fully cooked, usually around 20 minutes. Don't forget to remove the bay leaf before serving.
3. In a large bowl made of glass or stainless steel, mix together the cooked rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon of oil, 1/4 teaspoon of salt, vinegar, and parsley. Gently toss all the ingredients together. You can also serve it with lime wedges, if desired.

Summary:

• Calories: 1912 kcal
• Fat: 46 g
• Protein: 50 g
• Carbs: 327 g
• Potassium: 2749 mg
• Magnesium: 288 mg