South American Rice & Bean Salad Recipe




South American Rice & Bean Salad Ingredients

1 medium onion, peeled and quartered
4 medium cloves garlic, peeled
2 tbsp olive oil, divided
1 1/3 cup vegetable broth, divided
1/2 cup white rice
1 15-oz can pinto beans,
1 drained, rinsed and drained
1 again
1 large ripe tomato, seeded and
1 diced in 1/2-inch cubes
1 rib celery, minced
4 tbsp lime juice
1 tsp dried oregano
1 tsp cumin seeds
1/2 tsp paprika
1/8 tsp cayenne pepper
1/4 tsp salt
1/4 cup finely chopped cilantro

A Recipe for
South American Rice & Bean Salad

 

"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."

Luigi Barzini, 'O America' (1977)



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This Recipe for South American Rice & Bean Salad is one of thousands in the Recipes-to-go Bean Cookbook.


Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.



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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.




Food Tip
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This is a recipe for South American Rice & Bean Salad from the recipe cookbook of Recipes-to-go (Bean)


As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.

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The belly rules the mind.

Spanish Proverb



South American Rice & Bean Salad

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water







South American Rice & Bean Salad Directions

1. Put the onion and garlic into a small roasting pan and drizzle
with 1 tablespoon olive oil. Cook in a preheated 350-degree oven
until golden brown, about 30 minutes. Stir occasionally. Remove from
the oven and cool. Cut the stem ends from the onions and discard.
Chop the onions coarsely. Set the garlic aside for the dressing. 2.
Combine 1 cup broth and the rice in a small saucepan. Bring to a
boil, stirring well. Cover and reduce the heat to low. Cook 15
minutes, or until the rice has absorbed the broth and is tender.
Transfer to a bowl. 3. Add the roasted onions, pinto beans, tomato
and celery to the rice. 4. In a small saucepan, boil the remaining
vegetable broth down to 3 tablespoons. 5. Puree the roasted garlic in
a food processor. Add the reduced broth, lime juice, oregano, cumin
seeds, paprika, cayenne, salt and 1 tablespoon olive oil. Process
until combined and pour over the salad. Add the cilantro and mix
well. Refrigerate; bring the salad to room temperature before serving.

Serves: 6

 

 

 

 

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South American Rice & Bean Salad Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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