Rice And Bean Salad Recipes

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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

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

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

BLACK BEAN AND RICE SALAD



Black Bean and Rice Salad image

This black bean and rice salad is a flavorful, colorful salad with South of the border flavors. Feel free to add corn to the salad for extra color.

Provided by Diana Rattray

Categories     Lunch     Salad

Time 15m

Yield 6

Number Of Ingredients 13

1 can/15 ounce black beans (drained and rinsed)
2 cups long-grain rice (cooked and chilled)
1 green bell pepper (finely chopped)
1/2 red bell pepper (finely chopped)
1 tomato (seeded and chopped)
2 to 3 green onions (finely chopped)
3 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon cumin
1/4 teaspoon black pepper
Garnish: fresh chopped parsley or cilantro

Steps:

  • In a serving bowl, combine the black beans with the cold cooked rice, green and red bell peppers, chopped tomato, and chopped green onion.
  • In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, sugar, cumin, and pepper.
  • Add the dressing mixture to beans and rice and stir gently to blend ingredients.
  • Garnish with parsley or fresh chopped cilantro. Cover and refrigerate until thoroughly chilled.
  • Toss and serve. Variations Add about 1/2 cup of cooked whole kernel corn to the salad along with the black beans. Add a few tablespoons of chopped fresh cilantro to the salad with the vegetables. Serve the salad on fresh avocado wedges. Replace the green onion with 3 tablespoons of finely chopped red onion. You Might Also Like Tex-Mex Black Bean and Corn Salad​​ Classic Cajun Rice Salad Chopped Vegetable and Rice Salad With Lemon Dressing

Nutrition Facts : Calories 483 kcal, Carbohydrate 81 g, Cholesterol 0 mg, Fiber 27 g, Protein 24 g, SaturatedFat 1 g, Sodium 1380 mg, Sugar 5 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

COOL BEANS SALAD



Cool Beans Salad image

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 15

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

Steps:

  • In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.

RICE-AND-BEAN SALAD BOWL WITH TAHINI SAUCE



Rice-and-Bean Salad Bowl with Tahini Sauce image

Our glorious grain bowl calls for making the brown rice in advance, but even if you start from scratch, you can get the whole dish on the table in under an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 19

1/4 cup tahini
2 tablespoons fresh lemon juice
Kosher salt
1 clove garlic
1 can (14 ounces) chickpeas, drained and rinsed
1 can (14 ounces) black beans, drained and rinsed
1 can (14 ounces) red kidney beans, drained and rinsed
1/4 cup chopped flat-leaf parsley
1/4 cup finely chopped red onion
2 stalks celery, finely chopped
3 tablespoons fresh lemon juice, plus wedges for serving
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
3 cups cooked short-grain brown rice
1/4 head red cabbage, cut into thin slices
2 avocados, cut into wedges
1 roasted red bell pepper (from a 12-ounce jar), coarsely chopped
1 small cucumber, cut into rounds
2 cups upland cress or watercress, tough stems removed

Steps:

  • Tahini Sauce:Combine tahini, lemon juice, and 2 to 3 tablespoons water (enough to create consistency of honey) until smooth; season with salt. Finely grate garlic on a Microplane; stir into sauce. Adjust seasoning as desired. Sauce can be stored in an airtight container in refrigerator up to 3 days.
  • Salad:In a large bowl, combine chickpeas, both beans, parsley, onion, celery, lemon juice, and oil. Season with salt and pepper. Bean salad can be made ahead and stored in an airtight container in refrigerator up to 3 days.
  • For each serving, place 3/4 cup cooked rice and 3/4 cup bean salad in a bowl; add some cabbage, avocados, roasted pepper, cucumber, and cress. Season with salt and pepper, drizzle with more oil, and squeeze a lemon wedge over it. Drizzle with tahini sauce; serve.

FIESTA RICE AND BEAN SALAD



Fiesta Rice and Bean Salad image

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

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 cups fresh or frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 bunch green onions, chopped
1 small sweet red pepper, chopped
1 small sweet orange pepper, chopped
1/2 cup minced fresh cilantro
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup reduced-fat Italian salad dressing
1 tablespoon lime juice
1/4 teaspoon pepper

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

MIXED BEAN & WILD RICE SALAD



Mixed bean & wild rice salad image

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

375g rice mix, we used brown basmati & wild rice
2 x 400g cans mixed beans , drained and rinsed
340g can sweetcorn , drained
1 small red onion , finely sliced
2 red peppers , deseeded and diced
zest and juice 1 lime
2 tsp honey
1 red chilli , deseeded and finely sliced
small bunch coriander , leaves picked

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

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

WILD RICE AND BEAN SALAD



Wild Rice and Bean Salad image

Nutty, chewy wild rice goes perfectly with creamy Northern beans, here blended together with celery and herbs and a simple vinaigrette.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 10

Number Of Ingredients 13

1 (10-oz.) pkg. frozen cooked wild rice, thawed, or 2 cups cooked wild rice
1 (15.8-oz.) can great northern beans, drained, rinsed
1 (15-oz.) can black beans, drained, rinsed
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
1/2 cup sliced celery (1 medium stalk)
1/3 cup chopped onion (1 small)
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1/4 cup vinegar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced

Steps:

  • In large bowl, combine all salad ingredients; stir gently to combine.
  • In small bowl, combine all dressing ingredients; mix well.
  • Pour dressing over salad; toss gently to coat. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 185, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 440 mg, Sugar 3 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

BRIGHT AND LIGHT RICE N' BEAN SALAD



Bright and Light Rice n' Bean Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
3 tablespoons orange juice
2 teaspoons balsamic vinegar
1 cup frozen corn, thawed
1 cup shelled edamame, or soybeans
1 cup cooked brown rice
4 scallions, sliced
One 15-ounce can red beans, rinsed and drained
1 orange bell pepper, diced
Salt and freshly ground black pepper

Steps:

  • Whisk together the olive oil, orange juice and vinegar in a large bowl. Add the corn, edamame, rice, scallions, beans and bell pepper and toss to combine. Season with salt and black pepper.

CREOLE RED BEANS AND RICE SALAD



Creole Red Beans and Rice Salad image

Categories     Salad     Bean     Rice     Tomato     Side     Quick & Easy     Bell Pepper     Summer     Thyme     Boil     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

1 cup water
1/2 cup long-grain white rice
3 tablespoons chopped fresh thyme or 3 teaspoons dried
1/2 teaspoon cayenne pepper
1 cup drained canned kidney beans
1 cup chopped green bell pepper
1 cup chopped seeded plum tomatoes
1/4 cup bottled Italian dressing

Steps:

  • Combine 1 cup water, rice, 1 tablespoon thyme and cayenne in heavy medium saucepan over medium-high heat. Bring just to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes.
  • Transfer rice to large bowl. Add beans, bell pepper, tomatoes, dressing and remaining 2 tablespoons thyme; toss to combine. Season salad to taste with salt and pepper. Serve warm or at room temperature.

CURRIED RICE AND BEAN SALAD



Curried Rice and Bean Salad image

Make and share this Curried Rice and Bean Salad recipe from Food.com.

Provided by PalatablePastime

Categories     Rice

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups cooked brown rice
1 1/2 cups cooked red kidney beans
4 green onions, chopped
1/2 green bell pepper, diced
2 celery ribs, diced
1/4 cup chopped fresh parsley
1/2 cup plain nonfat yogurt
2 teaspoons curry powder
black pepper (to taste)
salt (to taste)

Steps:

  • Mix yogurt, and curry powder together in a small bowl; season to taste with salt and black pepper.
  • Combine remaining ingredients in a salad bowl.
  • Pour dressing over salad and toss to mix.
  • Marinate salad, refrigerated, for 2 hours, before serving.

TUNA, RICE AND BEAN SALAD



Tuna, Rice and Bean Salad image

If you can stir cooked rice, salad greens, flaky tuna and a few other goodies together, you can make this tasty, 15-minute salad.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings, 2-1/2 cups each

Number Of Ingredients 8

2-2/3 cups cooked long-grain white rice, cooled
2 cups tightly packed torn mixed salad greens
3 cans (5 oz. each) tuna, drained, flaked
1 pkg. (16 oz.) frozen corn, thawed
1 can (15.5 oz.) kidney beans, rinsed
2 stalks celery, sliced
1/2 cup chopped red onions
1/4 cup KRAFT Tuscan House Italian Dressing

Steps:

  • Combine ingredients.

Nutrition Facts : Calories 520, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 33 g

BEAN AND RICE SALAD



Bean and Rice Salad image

When I got this recipe from a friend, I could make a meal on it. Now I can't have corn, so may try it without corn. I really miss it.

Provided by Zipadedoda

Categories     White Rice

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

3 cups cooked white rice, cooled
1 (16 ounce) can kidney beans, drained
1 1/2 cups frozen corn kernels (I sometimes use canned)
4 -5 chopped green onions
1/4 cup pickled jalapeno pepper (diced)
1/3 cup light olive oil
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon cumin

Steps:

  • In large bowl mix rice, beans corn, green onion, and jalapenos.
  • In small bowl mix remaining ingredients until sugar is dissolved. Toss together and let stand at room temperature 4 hours.

Nutrition Facts : Calories 258.9, Fat 9.9, SaturatedFat 1.4, Sodium 536.7, Carbohydrate 38.1, Fiber 3.8, Sugar 3.1, Protein 5.8

CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD



Caribbean-Style Black Bean and Rice Salad image

Categories     Salad     Bean     Onion     Pepper     Rice     Low/No Sugar     Summer     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 11

1/2 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon minced garlic
2 1/2 cups cooked long-grain white rice (about 1 cup raw), cooled
1 15-ounce can black beans, rinsed, drained
3/4 cup chopped red bell pepper
3/4 cup chopped yellow bell pepper
3/4 cup chopped green onions
Lettuce leaves (optional)

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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Preparation. In a saucepan, bring the rice and water to a boil. Cover and simmer over medium heat for about 1 hour. Drain. Place the cooked rice in a bowl and let cool. In a salad bowl, combine the cooled rice with the remaining ingredients. Adjust the seasoning and serve. Content. % Daily Value.
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BLACK BEAN AND RICE SALAD WITH CUMIN LIME DRESSING
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.
From garlicandzest.com


HERBED RICE AND BEAN SALAD - JAZZY VEGETARIAN
2020-03-13 1 clove garlic, minced. 1/4 teaspoon sea salt, plus more to taste. Several grinds of freshly ground black pepper, plus more to taste. 3. INSTRUCTIONS: Put all of the salad ingredients into a large bowl and stir with a large spoon to combine. Put all of the dressing ingredients into a small bowl and briskly whisk to combine.
From jazzyvegetarian.com


RICE AND BLACK BEAN SALAD - GOOD CHEAP EATS
2015-06-10 Allow it to cool. Place the rice in a large bowl and add the beans, tomatoes, scallions, and cilantro. 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. Serve warm or chilled.
From goodcheapeats.com


RICE AND CORN SALAD RECIPE | CARL'S HOME AND RECIPES
Children especially like the rice and corn salad. The recipe is simple and easy to prepare. Step 2. Cook the rice according to the instructions on the packet and let it cool down. Step 3. In the meantime, cut the meat into pieces and fry all over in a pan with oil. Let cool down as well. Step 4. Drain the corn, wash and dice the peppers. Mix ...
From carlshomeblog.com


BLACK BEAN, RICE, AND VEGGIE SALAD RECIPE | MYRECIPES
Becca Steinkamp gives her mother credit for this vegetable-loaded rice-and-bean salad, which she calls "ensalada de colores." On warm summer evenings, she doubles the recipe to feed a crowd without heating up the kitchen. You can also make the salad up to 1 day ahead of time; chill airtight.
From myrecipes.com


RICE AND BEAN SALAD RECIPE | CHOCOLATE & ZUCCHINI
Remove from the heat and let rest for 10 minutes, then uncover and let cool slightly. In a large salad bowl, combine the vinegar, lemon juice, mustard, 1/4 teaspoon salt, and Tabasco sauce and pepper to taste. Add the oil slowly, stirring to blend and form an emulsion.
From cnz.to


WILD RICE AND BEAN SALAD - HOT ROD'S RECIPES
2017-09-03 Instructions. In a large bowl, combine all of the salad ingredients and mix well. Make sure rice is at room temperature before adding to the rest of the ingredients. In a small bowl, combine all the dressing ingredients and whisk until well combined. Pour dressing over the salad and toss making sure all ingredient are well coated with the dressing.
From hotrodsrecipes.com


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