*  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.
 
 
 
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