SAFFRON RICE AND BEAN SALAD
Steps:
- Cook the rice according to the package directions. While the rice cooks, put the beans, tomatoes, and onions in a large serving bowl. Add the warm rice to the bowl, and top it with the vinegar, oil, and cilantro. Toss thoroughly. Serve warm or cold. To make your own tortilla chips, preheat the oven to 375 degrees. Put 1 Tbsp. vegetable oil in a small bowl, and, using a pastry brush, lightly brush the top and bottom of one corn tortilla with the oil. Put the tortilla on a cutting board, and brush the top of the next tortilla with oil, putting the non-oiled side on top of the first tortilla so they share any extra oil. Continue with the remaining tortillas, brushing only the top side and stacking them (use 8 - 10 tortillas in total). Cut the tortillas into eighths, cutting across the middle so they are triangle shaped, and spread them on one or two large baking sheets in a single layer. Sprinkle them evenly with 1/2 tsp. kosher salt, or to taste. Bake them for about 15 minutes until they are lightly browned and crisp, but remove them before they get dark brown.
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serennity ross
[email protected]This salad is the perfect side dish for a summer BBQ.
Naveen San
[email protected]This salad is a great make-ahead dish. It's even better the next day.
Damirah Anderson
[email protected]This salad is a great way to get your kids to eat their vegetables.
Dj Olverson
[email protected]I'm not a big fan of saffron, so I used a different spice in this recipe. It turned out great!
Muhammad Nadeem Ali
[email protected]This salad is a great way to use up leftover rice and beans.
Jonathan Branch
[email protected]I made this salad for a picnic and it was a big hit. Everyone loved it!
Babul Hussain
[email protected]This salad is the perfect side dish for a summer BBQ.
Music Fan
[email protected]I'm allergic to nuts, so I omitted the pine nuts from this recipe. It was still delicious.
Raynold Mensah
[email protected]This salad is a great way to get your kids to eat their vegetables.
Dominique Lopez
[email protected]I served this salad with grilled chicken and it was a perfect meal.
Kayla Haapala
[email protected]This salad is a great make-ahead dish. It's even better the next day.
hagerie hailu
[email protected]I'm not a big fan of cilantro, so I substituted parsley in this recipe. It turned out great!
Jamil Allen
[email protected]I love the pop of color that the red onion and parsley add to this salad.
King Zubair
[email protected]This salad is a great way to use up leftover rice and beans. It's also a very affordable dish to make.
Ronjit Kumar
[email protected]I followed the recipe exactly and my salad turned out great. The saffron rice was perfectly cooked and the beans were tender. I will definitely be making this again.
Megameno Amuthenu
[email protected]This salad was a bit too bland for my taste. I think it would have been better with a more flavorful dressing.
Blanca Palacio
[email protected]I'm not usually a fan of bean salads, but this one is an exception. The saffron rice and the dressing really make it.
Muhwezi Alex
[email protected]This salad is the perfect summer dish. It's light, refreshing, and packed with flavor.
MD Mobarak
[email protected]I was looking for a new salad recipe to try and this one did not disappoint. The saffron rice added a unique flavor and the beans gave it a nice protein boost.
seena thomas
[email protected]This salad was a hit at my last potluck! The flavors were amazing and it was so easy to make. I'll definitely be making this again.