Black Bean and Chutney Rice Salad
This Indian-spiced black bean and rice salad makes a colorful and delicious addition to just about any type of meal.
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.