Black Rice Salad

• 1/2 pound dry black beans, soaked overnight, cooked, drained, cooking liquid reserved
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon cumin
• 2 cups long grain rice
• 4 1/2 cups reserved bean cooking liquid
• Salt and freshly ground pepper
• 3 green onions, finely sliced
• 1 jalapeno, finely chopped

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

black beans, olive oil, onion, garlic, cumin, long grain rice, reserved bean cooking liquid, salt, green onions

Taken from www.foodnetwork.com/recipes/black-rice-salad-recipe.html (may not work)