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Southwestern Rice & Pinto Bean Salad

Southwestern Rice & Pinto Bean Salad
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WebMD Recipe from

The slightly chewy texture of ruddy-red Wehani rice makes it perfect for salads. Serve it mounded on a bed of Boston lettuce or curly frisée.

Prep: 15 minutes | Cook: 55 minutes | Total Time: 1 hour 10 minutes
  • 1 cup
    Wehani brown rice or brown basmati rice
  • 2-2 1/2 cups
  • 2 teaspoons
    cumin seeds or 1 teaspoon ground cumin
  • 1/4 cup
    extra-virgin olive oil
  • 1/4 cup
    sherry vinegar
  • 1 tablespoon
    chopped fresh oregano or 1 teaspoon dried
  • 1 large clove
    garlic, crushed and peeled
  • 1/4 teaspoon
  • 1/2 teaspoon
    freshly ground pepper
  • 2 15-ounce cans
    pinto beans, rinsed
  • 1 medium
    bell pepper, green, yellow, orange or red, chopped, (about 1 cup)
  • scallions, trimmed and sliced (about 1 1/2 cups)
  1. Combine rice and water (2 cups water if using brown basmati) in a 3-quart saucepan; bring to a boil. Reduce heat to low, cover and cook until all the water has been absorbed, 40 to 45 minutes. Remove from heat; let rest, covered, for 10 minutes. Spread the rice out on a large baking sheet until cooled to room temperature, about 15 minutes.
  2. Meanwhile, toast cumin in a small skillet over medium-high heat until fragrant and lightly toasted, 1 to 2 minutes for seeds, 1 minute for ground cumin. Transfer to a blender or food processor and let cool for several minutes. Add oil, vinegar, oregano, garlic, salt and pepper and process until the garlic is finely chopped.
  3. Transfer the rice to a large bowl and toss with beans, scallions and bell pepper. Pour the dressing over the salad and toss well to combine.
Nutritional Information

Makes: 6 servings
Serving Size: 1 1/3 cups each
  • Calories305
  • Fat11 g
    • Saturated fat2 g
  • Cholesterol0 mg
  • Carbohydrates45 g
    • Dietary fiber8 g
  • Protein9 g
  • Sodium121 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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