Yellow Rice & Black Bean Salad

• 4 teaspoons ground cumin, divided
• 1/4 cup lime juice
• 2 tablespoons plus 1-1/2 teaspoons canola oil
• 1/2 teaspoon ground turmeric
• 1-1/2 cups water
• 1 cup uncooked basmati rice
• 1 teaspoon salt
• 4 green onions, sliced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 small green pepper, chopped
• 1/2 cup chopped roasted sweet red peppers
• 1/3 cup minced fresh cilantro
• 1-1/2 teaspoons chopped chipotle pepper in adobo sauce

1. Place three teaspoons cumin in a small skillet; cook over medium heat for l minute or until aromas are released. Stir in lime juice and oil; set aside.
2. In a large saucepan, combine turmeric and remaining cumin. Cook over medium heat for 1 minute or until aromatic. Add the water, rice and salt; bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed. Cool. Stir in onions and half of the lime juice mixture.
3. In a large bowl, combine the remaining ingredients. Add the rice mixture and remaining lime juice mixture; toss to coat.

ground cumin, lime juice, canola oil, ground turmeric, water, basmati rice, salt, green onions, black beans, green pepper, sweet red peppers, fresh cilantro, pepper

Taken from www.tasteofhome.com/recipes/yellow-rice-black-bean-salad/ (may not work)