Mexican Rice Bean Salad Recipes

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MEXICAN BROWN RICE SALAD



Mexican Brown Rice Salad image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

2 ears corn, husked
Olive oil, for brushing
1 cup cooked brown rice
2 (15-ounce) cans pinto beans, drained and rinsed
1 red bell pepper, seeded and finely chopped
1 bunch green onions, sliced
1 small jalapeno, seeds and rib removed, diced
3 tablespoons olive oil
Juice of 1 lime
1 teaspoon cumin
1 clove garlic, finely chopped
3 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper
1 cup crumbled queso fresco or feta cheese

Steps:

  • Preheat the grill to medium-high heat.
  • Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob.
  • Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl.
  • In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Fold dressing into the veggies and top with the crumbled cheese and toss.

Nutrition Facts : Calories 336 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 3 milligrams, Sodium 422 milligrams, Carbohydrate 41 grams, Fiber 11 grams, Protein 16 grams, Sugar 5 grams

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

MEXICAN RICE & BEAN SALAD



Mexican rice & bean salad image

This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch

Provided by Good Food team

Categories     Lunch, Main course

Time 35m

Number Of Ingredients 8

175g/6oz basmati and wild rice
400g can mixed bean salad , drained and rinsed
bunch spring onions , chopped
1 red pepper , deseeded and chopped
1 avocado , chopped
juice 1 lime , plus wedges to serve
1 tbsp Cajun spice mix
small bunch coriander , chopped

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.

Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein

MEXICAN RICE AND BEANS



Mexican Rice and Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 15

2 tablespoons canola oil
2 cloves garlic, minced
2 green onions, greens and whites sliced
1 jalapeno, minced
2 cups long-grain rice
3 cups low-sodium chicken broth, plus more if needed
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
Two 16-ounce cans pinto beans, drained
One 14.5-ounce can diced tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
3/4 cup grated Cheddar
Chopped fresh cilantro, for serving

Steps:

  • Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

MEXICAN BEAN SALAD



Mexican Bean Salad image

A colorful, spicy, and refreshing bean and corn salad.

Provided by Karen Castle

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 19

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

Steps:

  • In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  • Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g

MEXICAN BEAN AND CORN RICE SALAD



Mexican Bean and Corn Rice Salad image

I got this recipe from my mother-in-law, who got it from a colleague. She knows how much I like light bean and corn salads, so she made it with me in mind, for a bridal shower we were throwing. She thought I would love it, and I did! :) I've got a couple other bean & corn salad recipes I enjoy, but this one is a bit different because of the rice and salsa. Good for you and tastes good, too. Prep time is mostly due to the time it takes to cook the rice.

Provided by Vino Girl

Categories     Brown Rice

Time 2h50m

Yield 7 1/2 cups

Number Of Ingredients 13

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 3/4 cups frozen corn, thawed
1 cup green pepper, chopped
1 cup fresh grape tomatoes, halved
3 tablespoons onions, chopped
1 cup cooked brown rice, cooled
1/4 cup lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon cumin
1 cup mild salsa

Steps:

  • Combine the salad ingredients in a large bowl.
  • Mix the dressing ingredients in a small bowl or measuring cup.
  • Pour the dressing over the salad, and mix gently.
  • Cover and chill in the refrigerator overnight or at least two hours.

Nutrition Facts : Calories 237.3, Fat 3.4, SaturatedFat 0.6, Sodium 381.1, Carbohydrate 45.3, Fiber 10.2, Sugar 3.5, Protein 10.6

MEXICAN RICE SALAD



Mexican Rice Salad image

Ruth Bianchi from Apple Valley, Minnesota notes, "The recipe for this delicious, colorful salad has been in my family for years. My mother used to bring it to many different functions, and I'm carrying on her tradition."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 16

1-1/3 cups water
2/3 cup uncooked long grain rice
3/4 cup chopped green pepper
1/2 cup chopped red onion
1 medium carrot, chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 package (16 ounces) frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
2 medium plum tomatoes, chopped
1 cup salted peanuts
1/3 cup minced fresh cilantro
2/3 cup olive oil
1/3 cup lemon juice
1/2 to 1-1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin

Steps:

  • In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl. , In a small skillet, saute the green pepper, onion and carrot in oil until crisp-tender. Add garlic; cook 1 minute longer. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro. , In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture; stir to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 297 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.

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Top Asked Questions

What is the best way to make beans and rice salad?
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.
How to cook spicy Mexican rice and beans?
Spicy, delicious Mexican rice and beans. Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes.
What is in a Mexican chicken and rice salad?
Mexican Chicken and Rice Salad - a fresh summer salad loaded with black beans, chicken, corn and rice. Totally addicting and makes the perfect dinner for a busy weeknight. Heat 1 tbsp olive oil in a non stick skillet over medium high heat.
How do you make Cajun rice and beans?
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.

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