Southwest Black Bean and Rice

Ingredients: 

• 1 cup rice, cooked according to package
• 1 small red bell pepper, chopped
• 1/2 cup finely chopped red onion
• 1 small jalapeño, seeded and finely diced
• 1 1/2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp ground turmeric
• 15 oz. can black beans, rinsed and drained
• 1 cup fresh or frozen corn
• 1 cup chopped fresh mango
• 1/2 cup fresh cilantro, chopped
• juice from 1 medium lemon 

Directions:

1. Heat oil in large frying pan, add red pepper, jalapeño  red onion, garlic and spices.  Saute until vegetables are soft.
2. Add beans and corn, cook until heated through. Remove from heat
3. In a large bowl, mix the rice, vegetable mixture, mangos, cilantro, and lemon juice until combined.  

Can be served as a side dish, or a vegetarian dish. 

For a variation of this dish:

• Use quinoa instead of rice
• Mix the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl (without sautéing the vegetables).
• Whisk together lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
• Drizzle over the mixture and toss.  Refrigerate until ready to serve.