This rice salad is one of my favorites! The rice is cooked with coconut milk so it's so nice and creamy. There's a very mild spicing, nothing too different or strong tasting. And the beans combined with the veggies and grain make it a complete meal - not just a side dish.
I've made this one with white basmati, but if you want the additional nutrition, using brown rice will work just as good!
Just note that this recipe makes A LOT of salad...so if you're only looking to serve two or three people and don't want a ton of leftovers, I suggest halving the recipe.
Ingredients
2 cups long-grain rice (such as Basmati)
2 1/4 cups water
1 3/4 cups coconut milk (either regular or light)
1 tsp ground turmeric
1 tsp ground cumin
1 tsp sugar
1 tsp salt
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped red onion
1/2 cup chopped red, yellow, and/or green bell pepper (I usually add a bit more than this)
2 large plum tomatoes (about 3 ounces each), chopped
1/4 cup finely chopped fresh cilantro (again, I'm usually more generous here)
3 tbsp olive oil
3 tbsp fresh lime juice
Freshly ground black pepper, to taste
Directions
In a medium pot (or use rice cooker), bring rice, water, coconut milk, turmeric, cumin, sugar and salt to a boil over high heat. Reduce the heat, cover, and simmer gently until all the liquid is absorbed, 17-20 min. When ready, fluff with a fork and set aside or in the fridge to cool for about 20 min.
In a large bowl, combine the rice with the remaining ingredients, tossing well to combine. Season with additional salt and pepper.
This salad is best served slightly warm or at room temperature.
Enjoy!
This recipe is from Donna Klein's The Tropical Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Tropics
