Tex-Mex-Mati Bean and Rice Salad
'Tex-Mex-mati' Bean and Rice Salad
2 cups of brown basmati rice
4 cups of water
1/2 tsp garam masala
1/2 tsp salt
1 TBSP olive oil (to prevent sticking)
3/4 t cumin seeds
Wash and drain rice. Sizzle 3/4 t cumin seeds in the olive oil for 345 seconds or so then add rice first (very carefully if rice is wet from being washed) and stir to cover rice grains with oil. Add water, garam masala, and salt then stir. Bring to boil and stir one last time. Cover and turn down heat to low. Steam / simmer for 18 minutes. Turn off heat and let stand, covered, for 5 more minutes.
OPTION: Add 1 cup of washed, dry moong dal (small, yellow lentils) and 2 more cups of water. These small lentils cook in the same amount of time as brown basmati rice and are about the same size as a grain of rice.
1 can of pink beans (Goya)
1 can of cannelini beans (Goya)
1 can of red beans (Goya)
Bulb (yes bulb) of garlic - minced
8 plum tomatoes, diced - salted, let sit in colander, drain, squeeze out juice
1 large, sweet onion - chopped fine
1 red bell pepper - chopped fine
1 yellow bell pepper - chopped fine
1 green bell pepper - chopped fine
1 small bunch of cilantro - chopped
1 bunch of green onions, chopped fine
1 tsp ground cumin (preferably fresh roasted seeds - ground)
1 tsp hot red chili pepper powder (more or less)
Lemon juice to taste (I used about 1/2 - 3/4 cup maybe)
Olive oil to taste (I used about 1 to 1 3/4 cup maybe)
Salt to taste
Fresh ground black pepper - to taste - lots
Drain and rinse beans. Mix all of the above ingredients -- then stir in warm, cooked rice. Let sit overnight in refrigerator for best flavor.
Note: You can use any kind of beans that you like! I've used kidney, black, garbanzo, navy, small white, cannellini, red, black-eye peas, and all combinations. Use your favorite but it's best to use different color beans for eye appeal.