Black Bean and Chutney Rice Salad

Ingredients:

• 1 (15-ounce) can black beans, drained and rinsed
• 1 large red bell pepper, seeded and chopped
• 1 (9-ounce) jar chutney
• 1 cup whole kernel corn
• 6 green onions, sliced
• 3 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 2 3/4 cups water
• 3/4 cup uncooked basmati rice
• 1/2 cup dried red lentils
• 1 1/2 cups fresh spinach leaves, packed and shredded

Directions:

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.
3. Reduce heat to low, cook, uncovered, for 20 to 25 minutes or until lentils are tender and liquid is absorbed.
4. Remove from heat, stir in black bean mixture.
5. Cover, refrigerate until chilled.
6. Stir in spinach before serving.

Serves 6.

Tags: basmati rice, black beans, chutney, cilantro, corn, dried red lentils, green onion, ground cumin, red bell pepper, spinach leaves, water

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