Sit down for family dinner with this time-saver: Saffron rice and bean salad
Aviva Goldfarb, founder of the online meal-planning service Six O’Clock Scramble, has devised a solid game plan for September, when school activities really kick in. She has compiled research showing that kids and teens who share family dinners at least three nights a week are better off in lots of ways. You’ll be able to find a grocery list for each of the recipes featured in this space at www.familydinnerchallenge.com.
This salad is as tasty as it is flexible. Serve it as main dish; add cooked shrimp or cooked, chopped turkey sausage; serve it as a side dish; or wrap it in whole-wheat tortillas. Blueberries make a nice accompaniment.
This is one of a series of dinners that are part of the Six O’Clock Scramble’s Family Dinner Challenge.
SAFFRON RICE AND BEAN SALAD
Makes 9 1/2 to 10 cups (4 servings)
10 ounces (1 package) saffron rice
15 ounces canned, no-salt-added black beans
6 roma tomatoes
1/2 medium red onion
Handful cilantro or flat-leaf parsley leaves
2 tablespoons balsamic vinegar, or more as needed
2 tablespoons extra-virgin olive oil, or more as needed
Kosher salt (optional)
Freshly ground black pepper (optional)
Cook the rice according to the package directions. Meanwhile, rinse and drain the beans, then transfer them to a serving bowl. Cut the tomatoes into 1/2-inch pieces and add to the bowl. Cut the onion into 1/4-inch dice and add to the bowl. Fluff the warm rice with a fork; add to the bowl along with the cilantro or parsley, and toss to incorporate. Pour the vinegar and oil over the top, stirring to coat thoroughly; taste and season lightly with salt and pepper, if desired. Adjust the vinegar and oil as needed.
Serve slightly warm or at room temperature.
Nutrition per serving: 420 calories, 13 g protein, 75 g carbohydrates, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 940 mg sodium, 7 g dietary fiber, 4 g sugar.
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