MEXICAN BEAN AND CORN RICE SALAD
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
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 & BEAN SALAD
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
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 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
MEXICAN BEAN AND RICE SALAD
I'm on a big salad kick and this one is great! Quick, easy & healthy... what more could you want?! Got this from Allrecipes.com.
Provided by Motivated Mama
Categories Brown Rice
Time 20m
Yield 10 serving(s)
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 165.4, Fat 1.3, SaturatedFat 0.2, Sodium 273.5, Carbohydrate 33.4, Fiber 6.7, Sugar 2.7, Protein 7.4
MEXICAN BROWN RICE SALAD
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
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 RICE AND BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
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 RICE AND BEANS
Spicy, delicious Mexican rice and beans.
Provided by Afzal Najam
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- 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. Season with paprika, cumin, oregano, salt, and pepper.
- Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g
FIESTA RICE AND BEAN SALAD
My entire family loves this salad-especially when I fix it with fresh-picked sweet corn. The summery ingredients and fragrant cilantro make it a good match for a barbecued main course. -Diane Lynch, Sugar Grove, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Prepare rice mix according to package directions; cool. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add corn; cover and cook for 5-6 minutes or until tender. Drain corn and rinse in cold water., In a large bowl, combine the rice, corn, beans, onions, peppers, cilantro and olives. Combine the salad dressing, lime juice and pepper; drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 155 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
MEXICAN RICE SALAD
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
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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