- Serves: 6 servings, 1 1/3 cups each
- Prep Time: 20 minutes
Cooking Time: 40 minutes
2-2 1/2 cups water
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 salt
1/2 teaspoon freshly ground pepper
2 15-ounce cans pinto beans, rinsed
8 scallions, trimmed and sliced (about 1 1/2 cups)
1 medium bell pepper (green, yellow, orange or red), chopped (about 1 cup)
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.
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.
To Make Ahead: Cover and refrigerate for up to 2 days.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- 121 mg
- 45 g
- 8 g
- 9 g
- 442 mg
2 1/2 starch, 1 vegetable, 1 very lean meat, 1 1/2 fat
© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.