Yellow Rice Salad With Roasted Peppers and Spicy Black Beans 4.000
Sep 20, 2006

Make this salad at least several hours in advance to give the flavors a chance to intensify. It can be served slightly chilled or slightly warmed, but room temperature is best.

Servings: 4
  • For the dressing
  • 3 teaspoons ground cumin
  • 1/4 cup lime juice (from 1 to 2 limes)
  • 2 1/2 tablespoons vegetable oil
  • For the rice salad
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 cups water
  • 1 cup basmati rice
  • 1 teaspoon salt, or to taste, plus additional for seasoning
  • 1/2 cup thinly sliced scallions, white and light green parts
  • Freshly ground black pepper
  • 1 can (15 to 16 ounces) black beans, preferably organic, rinsed and drained
  • 1/2 cup chopped roasted red peppers from a jar
  • 1/2 cup chopped green bell pepper
  • 1/3 cup chopped cilantro
  • 1 1/2 teaspoons minced chipotle chili peppers in adobo sauce, canned


For the dressing: In a dry skillet over medium heat, stir 3 teaspoons of cumin just until fragrant, about 1 minute. Remove from heat and whisk in lime juice and oil. Set aside.

For the rice salad: In a heavy medium saucepan over medium heat, combine 1 teaspoon of cumin and the turmeric, stirring until fragrant, about 1 minute. Add the water, rice and salt, and stir briefly to combine. Increase the heat to medium high. When the water begins to boil, reduce the heat to low and cover, cooking until the water has been absorbed, about 15 minutes. Remove from the heat and set aside. When the rice has cooled, add the scallions and half of the dressing. Season with salt and pepper to taste.

In a medium bowl, combine the black beans, red and green peppers, cilantro, chipotle chili peppers and the remaining dressing. Toss to coat and adjust seasonings to taste.

To serve, mound the bean mixture in the center of a platter. Surround with the rice salad.

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Recipe Source

Adapted from "The Bon Appetit Cookbook," by Barbara Fairchild (Wiley & Sons, 2006).

Tested by Jane Touzalin.

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