I woke up this morning to the wind blowing. It was shaking the wires, shaking my windows and creating chaos on the roof. Winter really is here. Sure, we have had a summer-y day here and there still, but the gray gloom has settled back over the city and the cold weather has begun to chill me to the bone in the early morning.
But I am not ready. I am not ready to give up sunny mornings. I am not ready to give up t-shirts and flip flops. I am not ready to give up hope for a tan. I am not ready for salads to turn to soups nor for fresh fruit juice to be exchanged for hot tea.
I am hanging on. I am trying to pretend the temperatures have not dropped. I am living with the illusion that I am not sitting with my hood pulled tight around my face, my bare feet tucked way under me and my hot coffee close to my chilled hands.
In an effort to continue on with summer, I continue on with salads. Hearty salads. Ones you could pass off as good for other seasons. The rice and beans do that. They make this kind of salad perfect for transitions. This allows me to pretend.
This salad includes healthy fiber and protein with the whole grain and beans, but also includes a number of crunchy and fresh vegetables. You could certainly add or replace ingredients with things such as tomatoes, celery, green onions, and the list goes on. The yellow rice and black beans really are just a start. The avocado was a last minute addition for me, but the cilantro is a must.
You could make this…and pretend that winter is not here.
Yellow Rice & Black Bean Salad
Adapted from 366 Delicious Ways to Cook Rice, Beans and Grains
Serves 2-3
1/2 tablespoon of oil
1/2 cup of brown rice
1 1/2 cup of water
1/2 cup of cooked black beans
1/2 onion, diced
4 garlic cloves, finely minced
1/2 teaspoon of palillo or turmeric
1 teaspoon of salt
1/2 cup of diced red bell pepper
1/2 avocado, diced
1/4 cup of chopped fresh cilantro
1 tablespoon of olive oil
2 tablespoons of fresh squeezed lime juice
1/2 tablespoon of red wine vinegar
Salt and pepper to taste
1. In a medium saucepan, heat oil and add rice, onion, garlic and sauté until the rice appears toasted and dry, about 5 minutes. Add water, salt and palillo (turmeric). Bring to a boil, then reduce heat and boil gently until all the liquid is absorbed. Remove from heat, leaving lid on, allow to steam until the rice is cooked through. Fluff rice and cool to room temperature.
2. Once rice has cooled, add to a large mixing bowl along with red bell pepper, cilantro, avocado, olive oil, lime juice, vinegar. Toss gently. Taste and add salt and pepper and additional lime juice if needed.
Cook’s Note: I pulled these from my freezer already soaked and boiled. When planning meals, I try to soak and boil extra beans, then freeze them for quick use. You could use canned black beans and add them with the fresh vegetables. In this case, reduce the water by 1/4 cup.
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Yellow Rice & Black Bean Salad is being served up for Weekend Herb Blogging. WHB was created by Kalyn of Kalyn’s Kitchen and this week hosted by Laurie of Mediterranean Cooking in Alaska. Check out the round up soon!!
Oh wow, that looks really good! I’m trying to find more ways to incorporate rice and beans into our diet, so I’m putting this on the menu for next week! Thanks!
This salad looks like it will hold summer on your table whenever you want. Really beautiful!
We’re feeling your cold weather today. Maybe if I make a salad it will get warmer
Youre salad recipe looks great. I have a rice salad recipe with turmeric in it that I enjoy very much. Will have to bookmark this one too!
We seemed to have skipped spring here and went right into summer so your recipe has the perfect timing!!
We seemed to have skipped spring here and went right into summer so your recipe has the perfect timing!! Looks delicious!
This looks amazing! Great minds think alike today with the rice salads
I am trying this for sure, have been looking for new rice salad recipes.
Hang on to the illusion, Gretchen! (just keep some mittens in a nearby drawer.) I love these kinds of satisfying, savory salads. Just beautiful!
I love salads like these! I’ve been loving a black bean barley-brown rice salad with a vinaigrette. I think I like salads with grains because it’s more “warming”, and I’m cold all year long!
It’s strange to think of it being winter where you are when it’s just beginning to be summer here. Keep warm and maybe you can invent a new hot drink!
I’ve always been a sucker for rice and beans, and especially for the color combination of black beans and yellow rice. This salad looks wonderful!
Oh dear, my condolences on the winter weather. I’m certainly ready to get rid of it here, especially after some of my plants froze in the garden! The salad sounds wonderful. I’m not familiar with palillo? But I love turmeric, which sounds wonderful in this. Just my kind of recipe (only I need much more cilantro in mine!)
Like Kalyn, I’m happy to be saying goodby to winter, and this will be a wonderful summer salad. Thanks for entering it in WHB!
Wish I could send you some of the spring weather we’ve been starting to get here…but a cheery yellow salad like that would brighten any winter day! My husband would love it (I would too) — I’m definitely going to try it. Yummy!
This looks delicious! Perfect for summer and warmer weather. I’ll definitely have to try this!
I just bought some black beans. Perhaps I will put them on to soak tonight so I can give this a go. It looks really lovely. I just saw your comment on my Kangaroo salad and had to have a closer look. Only 90 minutes until I can post my TWD pie! (I will be asleep by then)
This recipe looks great except it is calledd Yellow Rice & Black Bean Salad. Where is the yellow rice in the recipe. Did I miss something?