Ingredients
Drained and rinsed black beans (1can), fresh spinach leaves, packed and shredded (1 1/2c), dried red lentils (1/2c), uncooked basmati rice (3/4c), water (2 3/4c), ground cumin (1/2tsp), chopped fresh cilantro (3tbsp), sliced green onions (6), whole kernel corns (1c), chutney (1jar), seeded and chopped red bell pepper (1large).
Drained and rinsed black beans (1can), fresh spinach leaves, packed and shredded (1 1/2c), dried red lentils (1/2c), uncooked basmati rice (3/4c), water (2 3/4c), ground cumin (1/2tsp), chopped fresh cilantro (3tbsp), sliced green onions (6), whole kernel corns (1c), chutney (1jar), seeded and chopped red bell pepper (1large).
Method of preparation:-
Take a bowl of medium size; add beans, chutney, green onions, cumin, cilantro, corn and bell pepper in it. Mix all these ingredients properly. Take a large saucepan, keep water to boil in it and mix rice and lentils in it. Turn down the heat and cook it for about 20 to 25 minutes until the water gets absorbed and lentils get cooked. Now take off the pan from heat and then mix the black bean mixture in it. Put it in salad bowl, cover the bowl and keep it in the refrigerator until it gets chilled. Mix the shredded spinach in it before serving this salad.
Take a bowl of medium size; add beans, chutney, green onions, cumin, cilantro, corn and bell pepper in it. Mix all these ingredients properly. Take a large saucepan, keep water to boil in it and mix rice and lentils in it. Turn down the heat and cook it for about 20 to 25 minutes until the water gets absorbed and lentils get cooked. Now take off the pan from heat and then mix the black bean mixture in it. Put it in salad bowl, cover the bowl and keep it in the refrigerator until it gets chilled. Mix the shredded spinach in it before serving this salad.Number of servings – 6
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