Brown Rice And Black Bean Salad Recipes

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BROWN RICE AND BLACK BEAN SALAD



Brown Rice and Black Bean Salad image

This is one of our summer staples. It goes together quickly and easily; it's good for you and yummy. It's also very versatile. The first night it's a stand-alone salad; the second night, heat a portion in a pan with an additional canned veggie and it's a side dish. If you have a favorite veggie, add that; if you hate corn, leave it out. Have fun and eat without guilt!

Provided by Ammaliatrice

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 24

Number Of Ingredients 12

1 ½ cups uncooked brown rice
3 cups water
1 tablespoon extra virgin olive oil
½ teaspoon salt
1 (14.5 ounce) can collard greens, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can green peas, rinsed and drained
1 (15.25 ounce) can corn kernels, drained
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
salt and freshly ground black pepper to taste

Steps:

  • Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
  • Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 16 g, Fat 1.7 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 324.2 mg, Sugar 1.7 g

RICE-AND-BEAN SALAD BOWL WITH TAHINI SAUCE



Rice-and-Bean Salad Bowl with Tahini Sauce image

Our glorious grain bowl calls for making the brown rice in advance, but even if you start from scratch, you can get the whole dish on the table in under an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 19

1/4 cup tahini
2 tablespoons fresh lemon juice
Kosher salt
1 clove garlic
1 can (14 ounces) chickpeas, drained and rinsed
1 can (14 ounces) black beans, drained and rinsed
1 can (14 ounces) red kidney beans, drained and rinsed
1/4 cup chopped flat-leaf parsley
1/4 cup finely chopped red onion
2 stalks celery, finely chopped
3 tablespoons fresh lemon juice, plus wedges for serving
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
3 cups cooked short-grain brown rice
1/4 head red cabbage, cut into thin slices
2 avocados, cut into wedges
1 roasted red bell pepper (from a 12-ounce jar), coarsely chopped
1 small cucumber, cut into rounds
2 cups upland cress or watercress, tough stems removed

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.

BLACK BEAN AND RICE SALAD



Black Bean and Rice Salad image

Categories     Salad     Bean     Herb     Pepper     Rice     Side     Summer     Bon Appétit     Sugar Conscious

Yield Serves 12

Number Of Ingredients 16

2 14 1/2-ounce cans chicken broth
1/2 cup water
1 1-pound package long-grain rice
2 bay leaves
2 15-ounce cans black beans, drained, rinsed
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
1/2 cup olive oil
3 tablespoons orange juice
2 tablespoons red wine vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
Lettuce leaves
Fresh cilantro sprigs

Steps:

  • Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
  • Transfer rice to large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve.

BLACK BEAN AND RICE SALAD



Black Bean and Rice Salad image

Provided by Tracey Seaman

Categories     Salad     Bean     Onion     Pepper     Kid-Friendly     Quick & Easy     Back to School     Lunch     Corn     Fall     Healthy     Vegan     Brown Rice     Sugar Conscious     Small Plates

Yield Makes 6 cups

Number Of Ingredients 10

1 cup long grain brown rice
1/4 cup extra-virgin olive oil
1 Cubanelle chile or Italian frying pepper, trimmed and cut in 1/3-inch dice
1 medium red onion, finely chopped
3 garlic cloves, smashed, peeled and minced
2 cups freshly cut white corn kernels (from 2 ears) or 1 box (10 ounces) frozen corn, thawed
1 teaspoon kosher salt
1 15-ounce can black beans, rinsed well and drained
1 tablespoon distilled white vinegar
Freshly ground black pepper

Steps:

  • Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.
  • Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.
  • Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.

CITRUS BLACK BEAN AND RICE SALAD



Citrus Black Bean and Rice Salad image

I developed this salad from a couple of other recipes that weren't quite tangy enough for my family. The citrus flavor is a nice change of pace from most bean salads.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8-10 servings.

Number Of Ingredients 24

MARINATED BEANS:
1/3 cup olive oil
2 to 3 garlic cloves, minced
2 tablespoons lime juice
2 tablespoons minced fresh parsley or cilantro
4 teaspoons brown mustard
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 can (15 ounces) black beans, rinsed and drained
VEGETABLE COMBO:
2 medium tomatoes, diced
1 small sweet red pepper, julienned
1/2 cup sliced celery
1/2 cup sliced green onions
ORANGE RICE:
1-1/4 cups uncooked converted rice
1 tablespoon olive oil
1 cup chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh parsley or cilantro
1 tablespoon grated orange zest

Steps:

  • In a bowl, whisk together the first eight ingredients. Add beans; toss to coat. Cover and chill for at least 1 hour. Combine tomatoes, red pepper, celery and onions in another bowl; cover and chill., Meanwhile, in a skillet over high heat, saute rice in oil until golden brown, about 3 minutes. Add broth, juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Place in large bowl; add parsley and orange zest. , Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice.

Nutrition Facts : Calories 217 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

BLACK BEAN AND RICE SALAD



Black Bean and Rice Salad image

This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.

Provided by STACEYALISHA

Categories     Salad     Beans     Black Bean Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 14

2 tomatoes, chopped
1 large red bell pepper, chopped
2 jalapeno peppers, minced
¾ cup lemon juice
1 ¼ teaspoons dried cilantro
¼ teaspoon dried basil
⅛ teaspoon red pepper flakes
1 (15 ounce) can whole kernel corn; drain and reserve liquid
1 (15 ounce) can black beans; drain and reserve liquid
1 tablespoon olive oil
½ cup chopped onion
½ teaspoon minced garlic
1 ½ cups instant brown rice
salt and pepper to taste

Steps:

  • In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
  • In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
  • Combine the rice and vegetable mixture. Salt and pepper to taste and serve.

Nutrition Facts : Calories 139.8 calories, Carbohydrate 28 g, Fat 2.8 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 162 mg, Sugar 4.4 g

BLACK BEANS WITH BROWN RICE



Black Beans with Brown Rice image

Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. -Sheila Meyer, North Canton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 12

1 small green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped red onion
2 tablespoons canola oil
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons cider vinegar
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2-1/2 cups hot cooked brown rice

Steps:

  • In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 327 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 11g fiber), Protein 12g protein.

BLACK BEAN AND AZTEC (BROWN RICE BLEND) RICE SALAD



Black Bean and Aztec (Brown Rice Blend) Rice Salad image

Deliciously healthy, full of fiber and low in fat! My kind of salad. I used a rice blend called Aztec, which was made of Colusari red rice, long grain brown rice, split peas and amarath. I saw it at a bulk store, I had never seen such a blend before so of course I bought it! I am sure this salad would be just a tasty with a brown and wild rice blend. I make extra rice on one day of the week so I can use it in salads and soups easily. I have even frozen rice successfully in portion size spoon fulls on a cookie sheet lined with parchment paper, then placed the frozen rice in a ziplock bag for easy use. NOTE: ***Time does not include cooking rice. ***

Provided by Marmies

Categories     Brown Rice

Time 15m

Yield 4 cups, 6-8 serving(s)

Number Of Ingredients 13

1 cup rice, cooked
1 cup black beans
1 cup corn
1 celery rib, diced finely
1 tomatoes, diced
4 tablespoons red onions, diced finely
1/4 cup cilantro leaf (reserve some for garnish)
8 tablespoons salsa, I like it hot. (for garnish)
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/2 lime, juice of
1/4 teaspoon sea salt
1/2 teaspoon pepper, coarsly ground

Steps:

  • Combine salad ingredients in medium size bowl. (except the salsa).
  • Combine dressing ingredients in small bowl and wisk. Adjust to suit personal taste.
  • Mix dressing with rice and bean mixture.
  • When serving top with 1 tablespoon salsa and a bit more cilantro.
  • Eat healthy!

Nutrition Facts : Calories 196.7, Fat 0.8, SaturatedFat 0.2, Sodium 233.8, Carbohydrate 41.7, Fiber 4.4, Sugar 3.2, Protein 6.2

BROWN RICE WITH SALSA AND BLACK BEANS



Brown Rice With Salsa and Black Beans image

This is a quick and easy recipe that is great as a cold salad or side. You can use instant brown rice or cook regular brown rice, You can also substitute a different type of bean and vary the salsa depending on how hot you like it. I love the fact that this can be served hot as well as cold and is deliscious either way. It can also be a main dish or a side dish.

Provided by Susan M.

Categories     Low Cholesterol

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 4

2 cups cooked instant brown rice
1 cup mild salsa
1 cup canned black beans, rinsed
1/2 teaspoon cumin

Steps:

  • Cook the brown rice according to package instructions. If you want to make a cold dish spread it on a cookie sheet to cook fast. Put rice into a mixing bowl and add the salsa, black beans and cumin. Toss all ingredients together and serve either warm or refrigerate and serve cold.

Nutrition Facts : Calories 253.6, Fat 0.8, SaturatedFat 0.1, Sodium 624.1, Carbohydrate 53.2, Fiber 6.1, Sugar 2, Protein 8.4

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