Rice And Black Bean Salad With Cumin Dressing

• Rice:
• 1 teaspoon vegetable oil
• 1 1/2 cups uncooked long-grain parboiled rice (such as Uncle Ben's converted rice)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 3 1/3 cups water
• 1/2 teaspoon kosher salt
• 1 cup frozen whole-kernel corn, thawed
• 1/2 cup finely chopped seeded peeled cucumber
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped green onions
• 1/4 cup chopped cilantro
• 1 tablespoon minced seeded jalapeno pepper
• 1 (15-ounce) can black beans, rinsed and drained
• Dressing:
• 1 teaspoon ground cumin
• 6 tablespoons fresh lime juice
• 3 tablespoons vegetable oil
• 2 tablespoons water
• 1/2 teaspoon kosher salt
• 1 garlic clove, minced
• Topping:
• 2 cups thin wedges plum tomato (about 4 tomatoes)
• 1 tablespoon fresh lime juice
• 1/8 teaspoon kosher salt

1. To prepare rice, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add rice; cook 1 minute. Stir in turmeric and 1/2 teaspoon cumin. Add 3 1/3 cups water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature. Add corn and next 6 ingredients (corn through black beans).
2. To prepare dressing, heat 1 teaspoon cumin in a small nonstick skillet over low heat for 30 seconds or just until fragrant. Remove from heat. Stir in 6 tablespoons lime juice and the next 4 ingredients (lime juice through garlic). Stir into rice mixture.
3. To prepare topping, combine tomato, 1 tablespoon lime juice, and 1/8 teaspoon salt. Place rice mixture on a serving platter; spoon tomato topping over rice.

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Taken from www.myrecipes.com/recipe/rice-black-bean-salad-with-cumin-dressing (may not work)