Carribean Rice and Bean Salad

Ingredients

1 cup uncooked jasmine rice
2 cups water (to cook the rice)
2 pinches saffron threads. about 1/8 teaspoon
1 can black beans, drained and rinsed
1/2 yellow bell pepper, diced
1/2 red or orange bell pepper, diced
1 small tomato, seeded and diced
1/4-1/2 jalapeno pepper (depending on how spicy you like it)
1/4 cup chopped fresh cilantro
salt and pepper to taste
1 avocado, sliced for garnish
1 dditional cilantro leaves for garnish
1/3 cup olive oil
1/4 cup white vinegar
1 teaspoon coarse sea salt
1-1/2 teaspoon cumin
1/2 teaspoon chili powder blend
1 teaspoon dijon mustard
Freshly ground black pepper
1 garlic clove, minced

Instructions

1. In a small sauce-pan over medium heat, bring water to a boil. Add saffron and rice, stir well place lid on pot and reduce heat to simmer. Cook until water has absorbed and rice is tender, about 20 minutes. Or, alternatively cook in a rice maker according to directions.

2. Make the vinaigrette by combining vinaigrette ingredients (last 8 ingredients above) in a small bowl with a whisk until emulsiﬁed, set aside. While rice is cooking chop and combine peppers. tomatoes, cilantro, and black beans. Add half of the vinaigrette and toss to combine, season with salt and pepper to taste and set aside,

3. When the rice is cooked, place in a medium bowl and toss with the other half of the vinaigrette while rice is still warm. Season with salt and pepper to taste.

4. Combine rice and bean mixture and serve garnishing with avocado and additional cilantro.