Chicken Rice And Black Bean Salad Recipes

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CHICKEN WITH BLACK BEANS AND RICE



Chicken with Black Beans and Rice image

Make and share this Chicken with Black Beans and Rice recipe from Food.com.

Provided by Maine-iac

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 pinch crushed red pepper flakes
1 large onion
4 -5 cloves garlic, chopped
4 boneless skinless chicken breasts, cut into strips
2 teaspoons oregano, separated
2 teaspoons ground cumin, separated
2 (16 ounce) cans black beans, undrained
1 (4 ounce) jar sliced pimientos
salt & pepper
3 tablespoons balsamic vinegar
3 cups chicken broth
1 1/2 cups white rice

Steps:

  • In a large pan, heat olive oil and add red pepper flakes.
  • Add onion and garlic, and cook until onion is tender.
  • Increase heat, add chicken, stirring until cooked.
  • Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
  • Add black beans, pimentos, remaining spices, and balsamic vinegar.
  • Blend and simmer uncovered for 30 minutes, reseasoning if needed.
  • While beans are simmering, bring broth to boil in a pan, add rice.
  • Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
  • Serve bean mixture over rice.

CHICKEN, RICE, AND BLACK-BEAN SALAD



Chicken, Rice, and Black-Bean Salad image

To make a Southwestern-style salad that's a meal in itself, toss together chicken, rice, beans, and tomatoes with a light, spicy dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 10

1 cup brown (or white) rice
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 can (15 1/2 ounces) black beans, drained and rinsed
6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
1/4 cup white-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
4 scallions, thinly sliced

Steps:

  • Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
  • Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

Nutrition Facts : Calories 572 g, Fat 17 g, Fiber 6 g, Protein 52 g

HERBED RICE AND SPICY BLACK BEAN SALAD



Herbed Rice and Spicy Black Bean Salad image

Delicious fresh herbs and a blend of peppers make this a fresh, light, and healthy dish that can be a side or a main course. My family loves this on warm summer nights.

Provided by Kelly Belli

Categories     Salad     Beans     Black Bean Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 15

1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
2 cups cold, cooked white rice
1 (14 ounce) can black beans, rinsed and drained
2 celery stalks, finely chopped
1 (4 ounce) can chopped black olives
3 green onions, chopped
¼ cup red wine vinegar
¼ cup extra-virgin olive oil

Steps:

  • Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
  • Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
  • Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.

Nutrition Facts : Calories 184.5 calories, Carbohydrate 22.1 g, Fat 8.8 g, Fiber 4.6 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 476.6 mg, Sugar 0.5 g

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

ONE-PAN BLACK BEANS, CHICKEN AND RICE



One-Pan Black Beans, Chicken and Rice image

Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 10

2 teaspoons oil
1 cup uncooked regular long-grain white rice
1 1/2 teaspoons cumin
1 teaspoon chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper and onion stir-fry, coarsely chopped
1 (15-oz.) can Progresso™ black beans, drained, rinsed
1 3/4 cups Progresso™ chicken broth (from 32-oz cartons)
2 tablespoons water
2 oz. (1/2 cup) shredded Cheddar cheese

Steps:

  • Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
  • Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
  • Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g

CHICKEN AND BLACK BEAN SALAD



Chicken and Black Bean Salad image

Here in California, we cook out year-round. I grill extra chicken specifically for this quick meal. It's so colorful and fresh-tasting that even our kids love it. -Cindie Ekstrand, Duarte, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 15

1/3 cup olive oil
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1-1/2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon chili powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium sweet red pepper, julienned
1/3 cup sliced green onions
6 cups torn romaine
1-1/2 cups cooked chicken strips
Additional cilantro, optional

Steps:

  • In a small bowl, whisk the first eight ingredients; set aside. , In a large bowl, toss the beans, corn, red pepper and onions; set aside., Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired.

Nutrition Facts : Calories 259 calories, Fat 14g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 519mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges

BLACK BEAN CHICKEN SALAD



Black Bean Chicken Salad image

A refreshing mix of beans, garden veggies and chicken is tossed with a light lime vinaigrette in this satisfying salad that's sure to be a winner on hot summer days! Jean Ecos of Harland, Wisconsin shared the recipe.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 18

6 cups torn lettuce
1-1/2 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup chopped green pepper
1/2 cup sliced red onion
1/2 cup shredded reduced-fat cheddar cheese
LIME VINAIGRETTE:
1/4 cup minced fresh cilantro
1/4 cup chopped seeded tomato
1 tablespoon cider vinegar
1 tablespoon olive oil
1 tablespoon lime juice
1/2 teaspoon grated lime zest
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder

Steps:

  • In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.

Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 672mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 10g fiber), Protein 28g protein. Diabetic Exchanges

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY



Zesty Lime Chicken Black Bean And Rice Recipe by Tasty image

Here's what you need: chicken thighs, white rice, chicken broth, olive oil, onion, garlic, fresh cilantro, black beans, lime, salt, pepper

Provided by Nathan Ng

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

4 chicken thighs
1 cup white rice
1 ½ cups chicken broth
2 tablespoons olive oil
½ onion, diced
4 cloves garlic, minced
½ cup fresh cilantro, chopped
1 can black beans, drained
1 lime
salt, to taste
pepper, to taste

Steps:

  • Season both sides of the chicken thighs with salt and pepper.
  • In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
  • Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
  • Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
  • Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
  • Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
  • Serve the chicken over rice and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 617 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 8 grams, Protein 39 grams, Sugar 4 grams

SECOND PLACE: WARM CHICKEN, RICE AND BLACK BEAN SALAD WITH MANGO MOJO DRESSING



Second Place: Warm Chicken, Rice and Black Bean Salad with Mango Mojo Dressing image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons butter
1/2 cup almonds, slivered
2 cups chicken broth
1 cup jasmine rice
1/4 cup fresh cilantro leaves
2 cups rotisserie chicken, cut into bite-sized pieces
1/2 cup sliced scallions
1/2 cup canned black beans, drained and rinsed
1/2 avocado, diced
1/2 red bell pepper, seeded and diced
1 teaspoon cumin seeds
3 cloves garlic
1 small hot red chile, stemmed and seeded
1/2 teaspoon salt
1/2 cup olive oil
1/2 mango, chopped
1/4 cup fresh squeezed orange juice
2 tablespoons lime juice
Diced red pepper, for garnish
Cilantro sprigs, for garnish

Steps:

  • For the chicken: In large saucepan, melt the butter. Add the almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock and cover saucepan. Let simmer for 20 minutes or until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper.
  • For mango mojo dressing: In small heavy skillet over medium heat place the cumin seeds and toast until fragrant (about 2 minutes). In mini food processor combine the toasted cumin, garlic, chili, and salt. Grind to coarse paste. Add olive oil, mango, orange juice and lime juice.
  • Return mixture to skillet and heat until warm.
  • Drizzle chicken mixture with half the mango mojo dressing and toss. Spoon into serving dish and garnish with red pepper and cilantro sprigs.

CHICKEN, RICE AND BEAN SALAD



Chicken, Rice and Bean Salad image

Categories     Salad     Bean     Chicken     Herb     Poultry     Rice     Freeze/Chill     Low Fat     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 cups water
1 1/4 cups canned unsalted chicken broth
1 1/2 cups long-grain rice
6 boneless skinless chicken breasts, well trimmed
1 1/2 tablespoons olive oil
2 teaspoons ground cumin
2 15-ounce cans black beans, rinsed, drained
1 16-ounce can corn, rinsed, drained
1 bell pepper, chopped
1/2 red onion, chopped
1/4 cup lightly packed chopped fresh cilantro
3 tablespoons fresh lime juice
2 large garlic cloves

Steps:

  • Bring 2 cups water and 1 cup chicken broth to boil in heavy medium saucepan. Add rice. Season with salt and pepper; reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer rice to large bowl and cool.
  • Preheat broiler. Place chicken on heavy broilerproof pan. Brush chicken with 1/2 tablespoon olive oil. Season chicken with salt and pepper and sprinkle with 1 teaspoon cumin. Broil chicken until cooked through, turning once, about 10 minutes. Cool and cut chicken into 1-inch pieces.
  • Add chicken, black beans, corn, bell pepper, red onion and cilantro to rice in bowl. Combine remaining 1/4 cup chicken broth, remaining 1 tablespoon olive oil, remaining 1 teaspoon cumin, lime juice and garlic in blender. Process until garlic is finely minced. Season to taste with salt and pepper. Pour dressing over salad in bowl and toss well.(Can be prepared up to 4 hours ahead. Cover and refrigerate.)

BRAZILIAN CHICKEN AND BLACK BEANS AND RICE



Brazilian Chicken and Black Beans and Rice image

Wonderful main dish 'salad' to be served cold, but it's wonderful eaten warm too. A good Mexican rice and fresh cilantro are musts. So easy - this is my favorite thing to eat for any meal! It would be good for a side dish (omitting the chicken in lieu of grilled chicken) or can be adapted for a vegetarian diet.

Provided by Musical Joy

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (8 ounce) package mexican-style chicken rice pilaf mix (look for Goya, Vigo or other Mexican-style rice in the Spanish or Mexican food section of your groce)
1 (16 ounce) can black beans, rinsed and drained
1 cup corn, canned or frozen
1 bunch scallion, chopped
1/2 cup pitted black olives, sliced lengthwise
4 cups cooked diced chicken meat or 1/2 roasting chicken
1/2 bunch fresh cilantro, chopped
1 ripe avocado, sliced (or made into guacamole)
salsa
sour cream (for garnishing)
tortilla chips

Steps:

  • Prepare the rice according to package instructions.
  • Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
  • Transfer to a platter.
  • Garnish with the avocado slices, salsa, sour cream and tortilla chips.

Nutrition Facts : Calories 258.9, Fat 10.3, SaturatedFat 1.5, Sodium 137.1, Carbohydrate 36, Fiber 13.2, Sugar 3.1, Protein 10.6

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.

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From pinterest.ca


28 HEALTHY CHICKEN AND BLACK BEAN RECIPES YOU’LL LOVE
2022-07-01 Flavor, protein, fiber, this soup is a nutritious dream. This healthy low-carb soup combines fresh sweet corn with tasty chicken thighs, poblano peppers, and black beans in a fire-roasted tomato broth. You’ll have a heaping bowl of goodness ready in less than 60 minutes. Get the recipe here.
From medmunch.com


CHICKEN CAULIFLOWER RICE AND BEANS - IFOODREAL.COM
2018-01-08 Preheat large and deep non-stick skillet on medium – high heat and spray with cooking spray. Add cauliflower “rice” and cook for 3 – 4 minutes or until a bit golden, stirring frequently and watching closely not to burn. In the last minute of cooking add 1/2 tsp salt and a pinch of ground black pepper.
From ifoodreal.com


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