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Southwestern Rice & Pinto Bean Salad

Susan Herr
  • 60 minutes
  • Serves 6

INGREDIENTS

1

Bell pepper, (green, yellow, orange or red), chopped (about 1 cup), medium

1

large clove Garlic

1 tbsp

Oregano, fresh

2 15 ounce cans

Pinto beans

8

Scallions, trimmed and sliced (about 1 1/2 cups)

1 cup

Wehani brown rice

1/2 tsp

Pepper, freshly ground

1/4 tsp

Salt

1/4 cup

Olive oil, extra-virgin

1/4 cup

Sherry vinegar

2 tsp

Cumin seeds

2 cups

Water