Southwestern Rice Salad Recipes

SOUTHWESTERN RICE SALAD

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.

SOUTHWESTERN RICE SALAD

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).

SOUTHWESTERN RICE SALAD

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!

SOUTHWEST RICE SALAD

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

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.

SOUTHWESTERN RICE AND BEAN SALAD

Steps:

• Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours.

SOUTHWESTERN RICE SALAD

Steps:

• In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer ro 15 minutes.
• Remove from heat and 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, carrot, and garlic in oil until crisp-tender.
• Add to rice. Stir in corn, beans, tomatoes, peanuts (if using) and cilantro.
• In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat.
• Cover and refrigerate until serving.

SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING

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.