Yellow Rice and Black Bean Salad

Servings: 6


  • 2 garlic cloves, finely chopped
  • 1 cup uncooked brown rice
  • 1/4 tsp chipotle chile powder, or red pepper flakes
  • 1/4 tsp ground turmeric
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 red bell pepper, seeded and diced
  • 1 small green bell pepper, seeded and diced
  • 1 medium red onion, chopped
  • 2 Tbsp fresh lime juice
  • 1 tsp curry powder
  • 1/2 tsp salt (1/2 - 1 tsp)
  • 1/2 tsp sugar
  • 1 Tbsp canola oil
  • 1/2 cup cilantro leaves, for garnish


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:
Calories: 200, Total Fat: 2 g
Fiber: 6 g

A high fiber dish combining an abundance of black beans and rice traditional in our South and Southwest.