Ingredients
-
1 1/2 cups dried black beans
-
3/4 cup minced white onion
-
-
red sweet bell pepper, thinly sliced
-
fresh Italian parsley or fresh cilantro leaves
-
-
3/4 cup extra virgin olive oil (I usually use a little less)
-
6 tablespoons fresh lemon juice
-
2 1/4 teaspoons ground cumin
-
1 1/2 teaspoons minced fresh garlic (NOT dried)
-
1 cup plain long grain white rice
Instructions
- Soak the dried beans, cook until tender and set aside.
- Meanwhile, combine all the dressing ingredients and blend well. (This can be done several hours in advance to allow the ingredients to marinate.).
- Cook the rice until done.
- Drain the warm beans and transfer 3 cups to a large bowl.
- Toss the black beans carefully with half of the white onion and half of the dressing.
- In another bowl, transfer the rice and toss with the remaining onion and dressing.
- On a large serving platter, arrange the beans on one side and the rice on the other side.
- Cover and set aside at room temperature for about 1 hour, or refrigerate for up to 2 days.
- Adjust seasonings if necessary and garnish with red pepper and parsley (or cilantro) if desired.