1/3 medium onion
1 green bell pepper
2 cloves garlic, minced or crushed
dash of crushed red pepper (optional - my husband said it needed a tiny kick)
3 cans black beans, one drained
2 teaspoons cumin
1/4 teaspoon garlic salt
1/2 teaspoon salt
a few dashes of black pepper
run onion, bell pepper and garlic through a small food chopper. heat a splash of olive oil in a medium/large pot. add onion, bell pepper, garlic and crushed red pepper (optional) and let cook over medium heat for about 5 minutes until it has had time to soften. add black beans, cumin, garlic salt, salt and pepper. stir. let simmer on medium low until beans are heated through - 15-30 minutes.
yellow rice (adapted from emeril lagasse's from here - or make your own or buy some!):
3/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
3 cups water
1 1/2 teaspoons chicken bullion
1 tablespoon butter
1/2 teaspoon salt
1 1/2 cups long grain rice
in a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. add the water, salt, and butter and bring to a boil. add the rice and stir well. cover and reduce heat to a bare simmer. cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.
remove from the heat and let sit, covered, without stirring, for 10 minutes. fluff with a fork.
balsamic avocado dressing:
approximately equal amounts of chopped tomatoes, chopped red onion and sliced avocado. (not the best the next day, but if you're going to eat it all without leftovers i'd use about 4 medium/large tomatoes, 2/3 of a red onion and 2 avocados - cut that in half if you're going for leftovers the next day and make a fresh batch of dressing to go with.) cover in a drizzle of olive oil and drench in balsamic vinegar. stir well and let marinate for a few minutes before serving.
put beans on rice and top with dressing. add additional balsamic vinegar to taste if you'd like.