Caribbean Rice Salad

Mark Beppler, Seattle

This is a perfect picnic side dish. Easy to make ahead, this recipe incorporates flavors from countries and cultures throughout the Caribbean. This salad is a great cold side with any grilled meat or seafood. The flavors of the dish are surpassed only by the visually stimulating multitude of colors.

serves 6

3 teaspoons ground cumin
1/4 cup fresh lime juice
21/2 tablespoons canola oil

1/2 teaspoon turmeric
1 teaspoon cumin
1 cup jasmine rice
2 cups water
salt and pepper to taste
1/2 cup thinly sliced green onions
1 15-ounce can black beans, rinsed and drained
1/2 cup roasted red peppers from a jar, chopped
1/2 cup chopped green bell pepper
1/3 cup fresh cilantro
11/2 teaspoons chipotle chilies, or other hot sauce, to taste

For the dressing, stir 3 teaspoons cumin, lime juice, and oil in a small bowl; set aside.
Heat turmeric and 1 teaspoon cumin in a medium saucepan over medium heat, stirring, until fragrant,
about 1 minute. Add rice, water and salt. Bring to boil and cover, reduce heat and cook until done,
about 15 to 20 minutes.
Cool rice. Mix onions and half the dressing into rice, stirring to combine. Season with salt and pepper.
Combine beans, red and green peppers, cilantro, chipotle chilies and remaining dressing in bowl.
Toss to coat.
To serve, mound bean mixture in the center of a platter. Surround with the rice salad.

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