I actually posted this a few days ago, and then managed to wipe it out by not saving before I tried to insert the photo, the step that sent this poor hardworking Mac into freak out mode, forcing me to lose it all. So it is with not much motivation that I recreate it now. I could skip it, but this salad was so good, and worthy of a post. (The scone post from a few weeks ago never did get recipes added to them, and it's not because they weren't good. It is because I am lazy. And it just doesn't help that one of the recipes came from a library book I have already returned.)
A few weeks ago I added this to my cookbook collection. I'm sure all its recipes can be found in the depths of Epicurious, but I still wanted it from the moment I saw it at the bookstore, its shiny burnt orange cover beaming at me. I've made a few things from it so far (unphotographed and therefore non-existent according to this blog): a roast chicken slathered in herb butter that had us picking at the carcass like a pair of stray cats, and a seriously less successful vegetable paella. (That's what that last mystery post was, by the way). Don't get me wrong, there are many things from the book higher on the priority list than this black bean salad, (a few yummy looking baked egg dishes come to mind) but once again, I happened to have everything on hand to make this. It was pretty good that night with some grilled sausages, but it was even better the next day for lunch.
4 teaspoons ground cumin
1/4 cup fresh lime juice
2 1/2 tablespoons vegetable oil
1/2 teaspoon turmeric
2 cups water
1 cup basmati rice
1 teaspoon salt
1/2 cup thinly sliced green onions
1 15- to 16-ounce can black beans, rinsed, drained
1/2 cup chopped roasted red peppers from jar
1/2 cup chopped green bell pepper
1/3 cup chopped fresh cilantro
1 1/2 teaspoons minced chipotle chilies
1. Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.
2. Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.
3. Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.
4. Mound bean mixture in center of platter. Surround with rice salad.