EDAMAME AND BROWN RICE SALAD

INGREDIENTS:
1.5 cup shelled edamame, frozen
3 cups cooked brown rice
1 red bell pepper, diced
3 carrots, peeled and grated (may substitute 1 cup store-bought shredded carrots)
2 scallions (green onions), thinly sliced
1 lime, juiced
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 teaspoon sriracha (add more if you like spicy food)
PREPARATION:
Fill a medium saucepan with water and bring to a boil. Add the frozen edamame and cook for 3 minutes. Drain and rinse with cold water; cool to room temperature.
In a large bowl, combine the edamame, rice, bell pepper, carrot, and scallions.
In a small bowl, prepare the dressing. Whisk together the lime juice, soy sauce, vinegar, sesame oil, and sriracha.
Pour the dressing over the salad and stir to coat the ingredients evenly with the dressing. Serve at room temperature or chilled.

BLACK BEANS AND RICE

• 15-oz. can black beans, drained, liquid reserved


• Reserved bean liquid with water added to measure 2 cups

• 3 slices bacon, diced

• 3/4 cup chopped green bell pepper

• 1 cup chopped onion

• 2 cloves garlic, minced

• 1 cup long-grain white rice

• 1 bay leaf

• 1 1/2 tsp. ground cumin

• 1/2 tsp. salt, or to taste

• 1/8 tsp. ground black pepper

• 1/8 tsp. ground cinnamon, optional

• 1 tbsp. olive oil

• Cook the diced bacon until crisp in large saucepan over low heat. Using a slotted spoon, remove the bacon from the pan and set it aside.
Add the bell peppers, onion and garlic to the bacon drippings. Cook and stir over medium heat until the onion softens, about two or three minutes. Stir in the cumin, salt, pepper, cinnamon and bay leaf. Continue to cook for one minute while stirring.
Add the rice to the pan and saute for one minute. Pour in the reserved liquid and water. Stir well and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan and simmer until the rice is almost tender, about 15 minutes.

Stir in the beans and oil. Cover the pan and continue to cook over low heat until the rice and beans are tender, about 10 to 15 minutes.
Turn off the heat, remove the cover and fish out the bay leaf with a fork. Fluff the beans and rice then transfer it to a serving dish. Sprinkle the top with the crispy bacon and minced cilantro and serve.