Wednesday, March 28, 2007

Saffron Bean Salad

This is soooooo easy, and tasted so good. I'm looking forward to eating the leftovers tomorrow, after the flavors have melded together a bit more. See tips (below) for hints on serving with chicken or shrimp.

from The Six O'Clock Scramble by Aviva Goldfarb

1 package (10 oz) saffron-flavored yellow rice
1 can (15 oz) black beans, drained and rinsed
6 plum tomatoes (or 4 regular ones), diced
1 small red onion, finely chopped (we used just over half of an onion, and that was plenty for us)
1/8 cup balsamic vinegar, or more to taste
1/8 cup olive oil, or more to taste
1/2 cup fresh cilantro leaves, chopped (we forgot this, and it still tasted good, though I think it would have been better with it)

Cook the rice according to the package directions. While the rice cooks, put the beans, tomatoes, and onions in a large serving bowl. Add the warm rice to the bowl and top it with the vinegar, olive oil, and cilantro. Toss it thoroughly.

Tips from Goldfarb:
- You can make this salad up to a day ahead of when you plan to eat it.

- A meal in itself, it's also great served with chicken or shrimp or wrapped in a tortilla and topped with salsa or sour cream. We have found that this is a popular dish at showers, potlucks, and picnics.

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