Confetti Bean And Rice Salad Recipes

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BLACK BEAN AND RICE CONFETTI SALAD



Black Bean and Rice Confetti Salad image

This is a super yummy recipe that intrigues your taste buds with a variety of flavors which come together even better the next day. I've tweaked this recipe a bit each time I've made it. Alternatives include swapping orange juice for lime juice or green onions for red.

Provided by ButterflyVioletta

Categories     Black Beans

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

2 (14 1/2 ounce) cans chicken broth
1/2 cup water
1 (1 lb) package long-grain rice (2 cups uncooked)
3 bay leaves
2 (15 ounce) cans black beans, drained, rinsed
2 red bell peppers, diced
1 medium red onion, diced
1 bunch fresh cilantro, chopped
1/2 cup olive oil
6 tablespoons lime juice
3 tablespoons red wine vinegar
3 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon salt

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. (If you have time, chill cooked rice overnight).
  • Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.
  • Season salad to taste with salt and pepper.
  • Cover and refrigerate. Serve chilled.

Nutrition Facts : Calories 337, Fat 10.3, SaturatedFat 1.6, Sodium 432.4, Carbohydrate 50.5, Fiber 7.4, Sugar 1.7, Protein 10.9

CONFETTI BEAN AND RICE SALAD



Confetti Bean and Rice Salad image

This salad, incorporating healthful beans, brown rice and crunchy veggies, is so pretty and tasty. I have called for pre-cooked brown rice and not taken it into account in the cooking time of this recipe.

Provided by evelynathens

Categories     < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

1/2 cup olive oil or 1/2 cup salad oil
3 tablespoons white vinegar
1 tablespoon prepared mustard or 1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dried onion, minced (or 1/2 teaspoon if using granules)
1/4 teaspoon dried garlic granules (or 1 small clove, very finely chopped)
1 (15 ounce) can red kidney beans, drained
2 cups brown rice, precooked
1 cup cherry tomatoes or 1 cup grape tomatoes
1 cup parsley or 1 cup cilantro, finely chopped
1/2 cup carrot, chopped into size of kidney beans
1/2 cup yellow bell peppers or 1/2 cup orange bell pepper, chopped into size of kidney beans
1/2 cup cheddar cheese, cut into cubes size of kidney beans
1/3 cup red onion, finely chopped

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.

Nutrition Facts : Calories 464.8, Fat 21.3, SaturatedFat 3.9, Cholesterol 7.4, Sodium 1264.1, Carbohydrate 56.2, Fiber 9.4, Sugar 3.2, Protein 14.7

RICE AND BEAN SALAD



Rice and Bean Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

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

Nutrition Facts : Calories 336 calorie, Fat 12 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 693 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 10 grams, Sugar 8 grams

CONFETTI BEAN SALAD



Confetti Bean Salad image

I shared this recipe with a friend a while back. Now we kid about who will make it when we're attending the same event! No matter who brings the salad, it's always a hit at get-togethers. -Doreen Storz Bloomsburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 14

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
1/2 cup minced fresh cilantro
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped onion
1 small jalapeno pepper, seeded and finely chopped, optional
2 garlic cloves, minced
1/2 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon chili powder
1/2 teaspoon sugar

Steps:

  • In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic. , In a small bowl, whisk the vinegar, oil, chili powder and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

BASMATI RICE CONFETTI SALAD



Basmati Rice Confetti Salad image

My step-mom passed this recipe to me, and it's so simple to put together. We like this salad served cold, so I let it sit in the fridge for about a half hour, but it's also great served warm.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 18

1-1/2 cups uncooked basmati rice
1 can (15-1/4 ounces) whole kernel corn, drained
8 green onions, chopped
1 medium tomato, chopped
1 medium green pepper, chopped
1 medium red onion, chopped
1/4 cup slivered almonds
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup minced fresh parsley
DRESSING:
1/2 cup olive oil
1/3 cup white vinegar
2 tablespoons sugar
1 tablespoon lemon juice
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook rice according to package directions. Remove from heat; cool completely., In a large bowl, combine vegetables, almonds, raisins, cranberries and parsley; stir in rice. In a small bowl, whisk dressing ingredients until blended. Pour dressing over rice mixture; toss to coat. Refrigerate at least 30 minutes before serving to allow flavors to blend.

Nutrition Facts :

MEXICAN BEAN AND RICE SALAD



Mexican Bean and Rice Salad image

Quick, fresh and tasty. I love the ingredients of this recipe.

Provided by TaraV1976

Categories     Salad     Grains     Rice Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 lime, zested and juiced
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

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.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 g

CONFETTI GREEN BEAN SALAD



Confetti Green Bean Salad image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 10m

Yield 6 - 8 servings

Number Of Ingredients 9

2 pounds fresh green beans, rinsed, ends snapped off
1 red bell pepper, cut into thin strips
2 tablespoons minced onion
1 teaspoon kosher salt, plus more for boiling beans
1/2 teaspoon black pepper
1 tablespoon cider vinegar
1/4 cup olive oil
1/4 cup minced fresh dill
4 strips bacon, fried until crisp and crumbled

Steps:

  • Blanch the green beans in boiling, salted water for 5 minutes. Drain in a colander and cool completely under cold water. Shake off excess water. Place the beans in a large serving bowl. Add the red pepper and the minced onion and toss well.
  • In a small bowl, dissolve 1 teaspoon of salt and the black pepper in the cider vinegar. Add the olive oil in a slow stream while whisking constantly. Pour this vinaigrette over the vegetables. Add the fresh dill and toss very well. Refrigerate overnight.
  • Bring the beans to room temperature half an hour before serving. Taste and season with additional salt and pepper if desired. Top with crumbled bacon and serve at room temperature.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 339 milligrams, Sugar 5 grams, TransFat 0 grams

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