All About Food
March 19, 2017
Great black bean salad with chutney rice, ideal for summer. Yummy!
1 (15 oz.) Can drained and rinsed Black beans
1 Large seeded and chopped red bell pepper
1 (9 oz.) Jar chutney
1 c. Whole kernel corn
6 Sliced green onions
3 tbsp. Fresh cilantro, chopped
1/2 tsp. Ground cumin
2 3/4 c. Water
3/4 c. Uncooked basmati rice
1/2 c. Red lentils, dried
1 1/2 c. Packed and shredded fresh spinach leaves
1Combine bell pepper, beans, green onions, cumin, chutney, cilantro and corn in a bowl and stir gently.
2In a saucepan bring water to boil and stir in lentils and rice.
3 Reduce to low temperature and cook uncovered until liquid is absorbed and the lentils are tender (20-25 minutes).
4Remove from heat and stir in the bean mixture.
5Cover and refrigerate, until chilled.
6Gently stir in spinach before serving.
Image by:Chris Lasher
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