Bean Salad With Rice Recipes

MEXICAN RICE & BEAN SALAD

Steps:

• Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
• Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.

MEXICAN BEAN AND RICE SALAD

Steps:

• In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
• Refrigerate salad for 1 hour, toss again, and serve.

MIXED BEAN & WILD RICE SALAD

Steps:

• Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
• Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.

SOUTHWESTERN RICE AND BEAN SALAD

Steps:

• Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours.

SOUTHWESTERN RICE AND BEAN SALAD

Steps:

• Combine rice, beans, corn, tomato, green onions, oil, vinegar, cilantro, jalapeño, and chili powder in a large serving bowl; mix well.
• For best flavor, cover and refrigerate for at least an hour before serving.

RICE AND BEAN SALAD

Steps:

• Soak 1/2 cup minced red onion in cold water, 10 minutes; drain and rinse. Grate 4 halved plum tomatoes into a bowl. Add 3 tablespoons olive oil, the juice of 1 orange, 1/2 teaspoon cayenne, 1 diced bell pepper, the onion, 1 drained can pinto beans and 1 teaspoon salt. Stir in 2 cups cold cooked rice and some chopped cilantro and scallion. Season with salt and pepper.
• Calories: 336; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein:10 grams; Total carbohydrates: 48 grams; Sugar: 8 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 693 milligrams Photograph by Antonis Achilleos

BLACK BEAN AND RICE SALAD

Steps:

• In a serving bowl, combine the black beans with the cold cooked rice, green and red bell peppers, chopped tomato, and chopped green onion.
• In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, sugar, cumin, and pepper.
• Add the dressing mixture to beans and rice and stir gently to blend ingredients.
• Garnish with parsley or fresh chopped cilantro. Cover and refrigerate until thoroughly chilled.
• Toss and serve. Variations Add about 1/2 cup of cooked whole kernel corn to the salad along with the black beans. Add a few tablespoons of chopped fresh cilantro to the salad with the vegetables. Serve the salad on fresh avocado wedges. Replace the green onion with 3 tablespoons of finely chopped red onion. You Might Also Like Tex-Mex Black Bean and Corn Salad​​ Classic Cajun Rice Salad Chopped Vegetable and Rice Salad With Lemon Dressing

WILD RICE AND BEAN SALAD

Steps:

• Cook the wild rice according to package directions.
• Rinse and drain the beans. Dice the vegetables and parsley.
• Mix together the lemon dressing ingredients. Whisk with a fork in a small container or shake together in a jar.
• Toss everything together. Adjust the seasoning to taste. Enjoy!

COOL BEANS SALAD

Steps:

• In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

RICE-AND-BEAN SALAD BOWL WITH TAHINI SAUCE

Steps:

• Tahini Sauce:Combine tahini, lemon juice, and 2 to 3 tablespoons water (enough to create consistency of honey) until smooth; season with salt. Finely grate garlic on a Microplane; stir into sauce. Adjust seasoning as desired. Sauce can be stored in an airtight container in refrigerator up to 3 days.
• Salad:In a large bowl, combine chickpeas, both beans, parsley, onion, celery, lemon juice, and oil. Season with salt and pepper. Bean salad can be made ahead and stored in an airtight container in refrigerator up to 3 days.
• For each serving, place 3/4 cup cooked rice and 3/4 cup bean salad in a bowl; add some cabbage, avocados, roasted pepper, cucumber, and cress. Season with salt and pepper, drizzle with more oil, and squeeze a lemon wedge over it. Drizzle with tahini sauce; serve.

CONFETTI BEAN AND RICE SALAD

Steps:

• Whisk all dressing ingredients together. Set aside.
• Combine all salad ingredients and toss in vinaigrette. Taste and adjust seasoning, adding more salt and vinegar, if you feel it necessary.
• Allow salad to marinate in refrigerator for 1/2 an hour before serving. Toss again before serving.

3 BEAN SALAD WITH RICE

Steps:

• Heat up two cups of Minute® Ready to Serve White Rice in the microwave according to packages instructions. Remove film on top and microwave for 90 seconds for two cups. Remove from microwave and let cool.
• Open cans of beans and rinse all the beans in a strainer using cold water.
• Place rinsed beans into a large bowl.
• Add rice to bowl.
• Wash and chop parsley, onion and bell pepper. Add to bowl.
• Pour in dressing and mix all ingredients together.
• Chill in refrigerator until ready to serve. Mix again before serving.
• Whisk together olive oil, red wine vinegar, Dijon, sugar and a sprinkle of salt and pepper. You can adjust sugar and Dijon to personal taste.