Black Bean and Chutney Rice Salad

By JimMac

Ingredients

• 1 (15-ounce) can black beans, drained and rinsed
• 1 large red bell pepper, seeded and chopped
• 1 (9-ounce) jar chutney
• 1 cup whole kernel corn
• 6 green onions, sliced
• 3 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 2 3/4 cups water
• 3/4 cup uncooked basmati rice
• 1/2 cup dried red lentils
• 1 1/2 cups fresh spinach leaves, packed and shredded

Preparation

Step 1

1. Combine beans, bell pepper, chutney, corn, green onions, cilantro and cumin in medium bowl; stir gently.
2. Bring water to a boil in large saucepan; stir in rice and lentils. Reduce heat to low; cook, uncovered, for 20 to 25 minutes or until lentils are tender and liquid is absorbed. Remove from heat; stir in black bean mixture. Cover; refrigerate until chilled. Stir in spinach before serving.