Yellow Rice And Black Bean Salad - 16 Cups

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2 cucumbers, peeled and seeded, cut into ¼-inch dice

2 teaspoons kosher salt, divided

2 teaspoons vegetable oil

2 teaspoons turmeric

1½ teaspoons ground cumin, divided

3 cups (Rice Cooker) long grain white rice

3 cups (standard liquid measure) water

2 cloves garlic, peeled, finely minced

¼ cup fresh lime juice

2 tablespoons rice vinegar

½ teaspoon ground coriander

½ teaspoon oregano

¾ cup extra virgin olive oil

2 cans (15 ounces each) black beans, rinsed and drained

2 cups diced (¼-inch) jicama

2 cups grape tomatoes, halved

1 cup chopped red bell pepper

½ cup chopped red onion

2-3 jalapeño peppers, stemmed, seeded, and finely chopped

½ cup chopped fresh cilantro

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