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Saffron Rice and Bean Salad
- 10 oz. yellow (saffron or Mexican) rice
- 15 oz. canned black beans, drained and rinsed
- 6 plum or Roma tomatoes, diced
- 1/2 red onion, finely diced (about 1 cup total)
- 2 Tbsp. balsamic vinegar, or more to taste
- 2 Tbsp. extra virgin olive oil, or more to taste
- 1/2 cup fresh cilantro or flat-leaf parsley, chopped (optional)
Directions:View on PBS Food
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