Yellow Rice Salad With Grilled Capsicum and Spicy Black Beans

• 1 teaspoon ground cumin
• 14 cup fresh lime juice
• 2 12 tablespoons vegetable oil
• 12 teaspoon turmeric
• 2 cups water
• 1 cup basmati rice
• 1 teaspoon salt
• 12 cup thinly sliced green onion
• 1 (15 -16 ounce) can black beans, rinsed, drained
• 12 cup chopped roasted red pepper, from jars
• 12 cup chopped green bell pepper
• 13 cup chopped fresh cilantro
• 1 12 teaspoons minced chipotle chiles

1. Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute.
2. Remove from heat.
3. Whisk lime juice and oil into skillet.
4. Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute.
5. Add 2 cups water, rice and salt; bring to boil.
6. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes.
7. Cool rice.
8. Mix onions and half of dressing into rice.
9. Season with salt and pepper.
10. Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl.
11. Toss to coat.
12. Season with salt and pepper.
13. Mound bean mixture in center of platter.
14. Surround with rice salad.

ground cumin, lime juice, vegetable oil, turmeric, water, basmati rice, salt, green onion, black beans, red pepper, green bell pepper, fresh cilantro, chiles

Taken from www.food.com/recipe/yellow-rice-salad-with-grilled-capsicum-and-spicy-black-beans-155890 (may not work)