BLACK BEAN AND RICE SALAD
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
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
RICE AND BEAN SALAD
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
BLACK BEAN AND RICE SALAD
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
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.
CORN AND BLACK BEAN SALAD
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
MIXED BEAN & WILD RICE SALAD
Reach into your storecupboard for pulses and sweetcorn to form the base for this simple side with hot, sweet dressing
Provided by Good Food team
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 367 calories, Fat 2 grams fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
MEXICAN BEAN AND RICE SALAD
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
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
EASY BLACK BEAN AND RICE SALAD
Make and share this Easy Black Bean and Rice Salad recipe from Food.com.
Provided by Loves2Teach
Categories < 60 Mins
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat rice according to package directions.
- Pour into large bowl and let stand 10 minutes to cool.
- Stir in black beans and remaining ingredients until well combined.
- Cover and chill for at least 30 minutes before serving.
Nutrition Facts : Calories 106.6, Fat 1.8, SaturatedFat 0.3, Sodium 231.4, Carbohydrate 17.6, Fiber 5.9, Sugar 0.7, Protein 6
YELLOW RICE & BLACK BEAN SALAD
Chipotle peppers turn up the heat on a colorful rice dish brimming with black beans. It can be served hot or cold.-Rose Rodwell, Bergen, New York
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- Place three teaspoons cumin in a small skillet; cook over medium heat for l minute or until aromas are released. Stir in lime juice and oil; set aside., In a large saucepan, combine turmeric and remaining cumin. Cook over medium heat for 1 minute or until aromatic. Add the water, rice and salt; bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed. Cool. Stir in onions and half of the lime juice mixture., In a large bowl, combine the remaining ingredients. Add the rice mixture and remaining lime juice mixture; toss to coat.
Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BLACK BEAN AND RICE SALAD
Serve this easy make-ahead salad with a Burrito or any another sandwich. A good way of using up leftover rice. Points 2.
Provided by Dancer
Categories Brown Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine all ingredients.
- Mix.
- Cover with plastic wrap and chill completely.
- Stir again before serving.
Nutrition Facts : Calories 232.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 167.6, Carbohydrate 46.9, Fiber 5.3, Sugar 2.2, Protein 7.4
CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD
Categories Salad Bean Onion Pepper Rice Low/No Sugar Summer Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
- Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
- Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.
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RICE AND BLACK BEAN SALAD - GOOD CHEAP EATS
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5/5 (3)Total Time 30 minsCategory Salad, Side DishCalories 256 per serving
- Cook the rice according to your preferred method, in a rice cooker or on the stove. Allow it to cool.
- In a small bowl, combine the lime juice, cumin, salt, and pepper. Stir in the olive oil. Dress the salad with the mixture and adjust the seasonings to taste.
BLACK BEAN AND RICE SALAD WITH CUMIN LIME DRESSING
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5/5 (2)Calories 398 per servingCategory Side Dish
- Fill a large saucepan (with a lid) with water about 3/4 way up. Bring the water to a boil and add about 1 teaspoon kosher salt. Stir in the rice and cook about 5 minutes few than according to the package times.
- In a medium bowl or 2-cup glass measuring cup combine the garlic, dijon mustard, lime zest, lime juice, kosher salt, black pepper and cumin. Whisk well to combine. Slowly pour the olive oil into the dressing, whisking constantly so that the dressing emulsifies.
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