A colorful and delicious addition to any
meal!
Black
Bean and Chutney Rice Salad
- 1 (15-ounce) can black
beans, drained and rinsed
1 large red bell pepper, seeded and chopped
1 (9-ounce) jar chutney
1 cup whole kernel corn
6 green onions, sliced
3 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
2 3/4 cups water
3/4 cup uncooked basmati rice
1/2 cup dried red lentils
1 1/2 cups fresh spinach leaves, packed and shredded
- Combine beans, bell pepper,
chutney, corn, green onions, cilantro and cumin in medium bowl;
stir gently.
- Bring water to a boil
in large saucepan; stir in rice and lentils. Reduce heat to low;
cook, uncovered, for 20 to 25 minutes or until lentils are tender
and liquid is absorbed. Remove from heat; stir in black bean
mixture. Cover; refrigerate until chilled. Stir in spinach before
serving.
Makes 6 servings.
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