Black Rice Salad

Photo: flickr user madaise

Ingredients

1/2 pound Dry black beans soaked overnight,

cooked, drained, cooking liquid reserved

2 tablespoons Olive oil

1 medium Onion finely chopped

2 Garlic cloves finely chopped

1 teaspoon Cumin

2 cups Long-grain rice

4 1/2 cups Reserved bean cooking liquid

Salt to taste

Freshly-ground black pepper to taste

3 Green onions finely sliced

1 Jalapeno finely chopped

Preparation

In a medium saucepan heat oil over medium-high heat, add onions and garlic and saute until soft. Add cumin and cook 1 minute. Add rice and coat with the oil. Add reserved cooking liquid, season with salt and pepper and bring to a boil. Reduce heat to a simmer, cover pot and cook for 12 to 15 minutes. Remove from the heat, fluff with a fork and fold in the cooked black beans, green onion and jalapeno. Reseason with salt and pepper to taste. Serve<

This recipe yields 4 servings.