Classic Rice and Beans with Garden Salad

Instructions

1. 1

   Rinse the white rice under cold water until the water runs clear.

2. 2

   In a medium saucepan, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil over high heat.

3. 3

   Once boiling, reduce the heat to low, cover, and let it simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed.

4. 4

   While the rice is cooking, drain and rinse the black beans.

5. 5

   In a small saucepan, heat the olive oil over medium heat. Add the black beans, salt, black pepper, and cumin. Stir occasionally and cook for about 5-7 minutes until heated through.

6. 6

   For the salad, chop the romaine lettuce, slice the cucumber, and dice the tomatoes.

7. 7

   In a large bowl, combine the lettuce, cucumber, and tomatoes. Drizzle with the vinaigrette dressing and toss to coat evenly.

8. 8

   Once the rice is cooked, fluff it with a fork.

9. 9

   Serve the rice topped with the seasoned black beans alongside the garden salad.