Southwestern Rice And Pinto Bean Salad

• 1 cup basmati rice brown
• 2 1/2 cups water
• 2 teaspoons cumin seeds or 1 teaspoon ground cumin
• 1/4 cup olive oil, extra-virgin
• 1/4 cup sherry vinegar
• 1 tablespoon oregano fresh, or 1 teaspoon dried
• 1 large garlic cloves crushed and peeled
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 15 ounces pinto beans canned, rinsed
• 8 each scallions, spring or green onions trimmed and sliced (about 1 1/2 cups)
• 1 medium green bell peppers yellow, orange or red, chopped (about 1 cup)

1. Combine rice and water (2 cups water if using brown basmati) in a 3-quart saucepan; bring to a boil.
2. Reduce heat to low, cover and cook until all the water has been absorbed, 40 to 45 minutes.
3. Remove from heat; let rest, covered, for 10 minutes.
4. Spread the rice out on a large baking sheet until cooled to room temperature, about 15 minutes.
5. Meanwhile, toast cumin in a small skillet over medium-high heat until fragrant and lightly toasted, 1 to 2 minutes for seeds, 1 minute for ground cumin.
6. Transfer to a blender or food processor and let cool for several minutes.
7. Add oil, vinegar, oregano, garlic, salt and pepper and process until the garlic is finely chopped.
8. Transfer the rice to a large bowl and toss with beans, scallions and bell pepper.
9. Pour the dressing over the salad and toss well to combine.

basmati rice brown, water, cumin seeds, olive oil, sherry vinegar, oregano, garlic, salt, black pepper, pinto beans, scallions, green bell peppers

Taken from recipeland.com/recipe/v/southwestern-rice-pinto-bean-sa-48826 (may not work)