Saffron Rice and Bean Salad
This dish, shared by Christine Richards, tastes divine, and is so colorful that it brightens up any plate. It is a meal in itself, or is great wrapped in a tortilla or as a side dish with any meat or fish. You can also make it heartier by adding cooked shrimp or chopped turkey sausage to the salad - it’s that flexible! For picky eaters, serve some of the rice and beans separately.
- Time: 30 min
- Servings: 6
Source: The Scramble
Ingredients
- yellow rice
- reduced-sodium canned black beans
- plum tomatoes
- red onion
- balsamic vinegar
- extra virgin olive oil
- fresh cilantro or flat-leaf parsley )
- whole wheat flour tortillas