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Black Bean and Chutney Rice Salad

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B2, B3, E
MineralsCopper, Fluorine, Chromium, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (15-ounce) can black beans, drained and rinsed

  2. 1 large red bell pepper, seeded and chopped

  3. 1 (9-ounce) jar chutney

  4. 1 cup whole kernel corn

  5. 6 green onions, sliced

  6. 3 tablespoons chopped fresh cilantro

  7. 1/2 teaspoon ground cumin

  8. 2 3/4 cups water

  9. 3/4 cup uncooked basmati rice

  10. 1/2 cup dried red lentils

  11. 1 1/2 cups fresh spinach leaves, packed and shredded

Instructions Jump to Ingredients ↑

  1. Combine beans, bell pepper, chutney, corn, green onions, cilantro and cumin in medium bowl; stir gently.

  2. Bring water to a boil in large saucepan; stir in rice and lentils. Reduce heat to low; cook, uncovered, for 20 to 25 minutes or until lentils are tender and liquid is absorbed. Remove from heat; stir in black bean mixture. Cover; refrigerate until chilled. Stir in spinach before serving.

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