* Exported from MasterCook * Brown Rice Salad With Black Beans And Corn Recipe By : Jump Up and Kiss Me, by Thompson, page 206 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Rice Salads, Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup black turtle beans picked over and washed 1 small yellow onion -- cut in half 1 bay leaf 1 chipotle chile Salt -- to taste 1/2 cup finely diced red onion 2 cloves garlic -- finely chopped 3 tablespoons red wine vinegar 3 jalapeno peppers -- up to 4 roasted and peeled and seeded and finely diced 1 1/2 teaspoons toasted cumin seed 1 cup uncooked long-grain brown rice 1 tablespoon vegetable oil 1/2 teaspoon turmeric Freshly ground black pepper to taste 2 cups fresh corn kernels -- (4 to 5 ears) 1/2 cup chopped fresh cilantro 2 scallions shredded -- up to 3 (about 1/2 cup) 1 large tomato -- cut in half seeded and diced Serves 6 to 8 This hearty salad is good by itself or as an accompaniment to a grill menu, served with a hunk of watermelon on the side. Remember to allow time for soaking the beans overnight. Rinse the beans and soak in cold water to cover overnight. Drain the beans and cover with 1 quart fresh water. Add the onion, bay leaf, and chipotle. Bring to a boil over high heat, then reduce the heat to low and simmer gently for 1 1/2 hours, or until the beans are very tender. Add salt. Remove the chile and discard. Cover the red onion with boiling water and set aside for 2 minutes. Dram and mix with the garlic, vinegar, jalapenos, and cumin. Drain the beans and add the marinade. Cook the rice in 2 cups boiling salted water for 40 to 45 minutes until tender. Drain and immediately mix with the oil and turmeric. Add the pepper to taste. When cool, mix in the beans and corn. Fold in the cilantro, scallions, and diced tomatoes, and taste for seasoning. Converted by MC_Buster. - - - - - - - - - - - - - - - - - -