SOUTHWESTERN RICE SALAD
This meatless salad makes a robust side dish, filling lunch or satisfying snack. Try spooning some into low-fat tortillas for a main course. If you're counting fat grams, it's also tasty without the olives.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well. , Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 236 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 642mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
SOUTHWEST RICE SALAD
This healthy salad has lots of taste and eye appeal. Add more or less jalapenos to suit your own heat preference. Most people like it this way and I serve some hot sauce on the side for the heat lovers.
Provided by Geema
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the rice, beans, corn and onions.
- Toss to mix.
- In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
- Pour the dressing over the rice mixture and mix well.
- Garnish with the cilantro and chopped tomatoes.
- This salad can be made 1-2 days in advance and served either cold or room temperature.
SOUTHWESTERN RICE SALAD
Southwestern Rice Salad is a yummy side or meatless main dish. Rice, black beans, corn, and peppers are mixed in a lightly seasoned dressing.
Provided by JB @ The Grateful Girl Cooks!
Categories Main Course Salad Salad/Side Dish
Time 30m
Number Of Ingredients 16
Steps:
- Place rice in a saucepan with water; bring water to a boil. Reduce heat to low, cover pan. Simmer rice (covered) on low heat for 15 minutes; remove pan from heat. Let rice sit (covered), for 5 minutes; rinse rice with cold water; drain. Put rice in large serving bowl.
- TIP: If you want to save time, do the following steps while rice is cooking. In large skillet, heat vegetable oil on medium. Add green pepper, red onion, carrots, and minced garlic. Sauté until crisp-tender (4-5 minutes), stirring often so garlic won't burn. Add to rice; stir.
- Add corn, beans, tomatoes, peanuts and cilantro to rice; stir to combine.
- Use a wire whisk or fork to fully mix olive oil, lemon juice, cayenne and ground cumin in a small bowl. Mix well to ensure oil and juice are fully combined. Pour dressing over salad; toss well, to coat. Cover and refrigerate salad until time to serve. Store leftovers, covered, in refrigerator up to 4-5 days. Enjoy!
Nutrition Facts : ServingSize 1 (1/12th of total), Calories 305 kcal, Carbohydrate 28 g, Protein 8 g, Fat 20 g, SaturatedFat 4 g, Sodium 198 mg, Fiber 5 g, Sugar 1 g
SOUTHWESTERN RICE SALAD
Number Of Ingredients 9
Steps:
- Begin to cook brown rice according to package.
- While rice is cooking, open and drain the cans of black beans and corn.
- Place black beans and corn in a large mixing bowl.
- Chop red bell pepper and onion into small pieces and add to bowl.
- Finely chop the fresh jalapenos. If you want more spice to your dish, do not remove the seeds from the jalapenos.
- Once the rice is finished cooking at it, along with the chopped jalapenos, cilantro, vinegar and chili powder to the bowl and mix well.
- Place salad in your refrigerator to cool (approximately 30 minutes).
SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING
Provided by Bon Appétit Test Kitchen
Categories Side Picnic Vegetarian Quick & Easy High Fiber Lemon Avocado Corn Bell Pepper Healthy Low Cholesterol Potluck Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 side-dish servings
Number Of Ingredients 10
Steps:
- Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
- Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.
SOUTHWEST CHICKEN & RICE SALAD
Fun and different, this summery salad has a subtle smoky flavor that really says "Southwest." The grilled corn adds an especially nice touch.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs. , In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn. , In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours. , Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.
Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 204mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 4g fiber), Protein 11g protein.
SOUTHWESTERN RICE SALAD
Who knew a cold rice salad could be so flavorful? It is when you toss it with a Southwestern-style mix of beans, corn and salsa.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 16 servings, about 3/4 cup each.
Number Of Ingredients 8
Steps:
- Prepare rice as directed on package. Place in large bowl; cool.
- Add beans, corn, peppers, onions, dressing and salsa; mix lightly. Cover and refrigerate at least 1 hour or until ready to serve.
- Top with crushed chips just before serving.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
SOUTHWEST TURKEY & RICE SALAD
This is a perfect summertime main-course salad. Cool and refreshing, and you can make it up to a day ahead of time, so you don't have to prepare it during the heat of the day. It's also a good buffet dish, or picnic dish. It travels very well. This is one of my favorite summer meals.
Provided by P48422
Categories Grains
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Bring the water to a boil, stir in the rice, bring to the boil again, cover and turn heat down to low.
- Cook until tender, about 15-20 minutes.
- Transfer the rice to a large bowl and add the chicken, tomato, bell pepper, corn and red onion.
- Toss to combine.
- Whisk together all the ingredients for the dressing, and pour over top of the salad, then toss again.
- The salad should be covered and refrigerated for at least 3 hours, but is better if left overnight.
- To serve, arrange the lettuce leaves in a shallow bowl, spoon the salad on top, garnish with avocado slices.
- Notes: Please don't leave out the cilantro or jalapeno.
- This is not a spicy dish, but those items are very important.
- My husband hates cilantro, but loves this dish.
- I like to serve this salad with fresh tortillas, or corn cakes.
Nutrition Facts : Calories 349.6, Fat 19, SaturatedFat 2.7, Sodium 330, Carbohydrate 41.2, Fiber 3.3, Sugar 2.7, Protein 4.9
SOUTHWEST CHICKEN SALAD WITH RICE, CORN, AND CHILIES
Categories Salad Chicken Rice Corn Hot Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.
- Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes. Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.
- Prepare barbecue (medium heat). Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
- **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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