Yellow Rice and Black Bean Salad
Heat 1/4 cup of the broth in a medium saucepan over medium heat. Add the garlic and cook 2 minutes or until the garlic softens. Add the remaining broth, rice, chile powder and turmeric. Pour in 1/2 cup water.
When the liquid come to a boil, reduce the heat, cover and simmer 45 minutes, or until the rice is tender. Remove from heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork and turn it into a large mixing bowl.
When the rice is cooled to room temperature, add the beans, bell peppers and the onion.
In a small bowl, combine the lime juice, curry powder, salt and sugar. Whisk in the oil. drizzle the dressing over the rice and beans, tossing with a fork until blended. Arrange on a serving platter, sprinkle on the cilantro and serve.
Values per serving:
A high fiber dish combining an abundance of black beans and rice traditional in our South and Southwest.