Zesty Rice And Bean Salad Recipes

RICE AND BEAN SALAD

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

MEXICAN RICE & BEAN SALAD

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.

HERBED RICE AND SPICY BLACK BEAN SALAD

Steps:

• Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
• Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
• Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.

MIXED BEAN & WILD RICE SALAD

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.

FIESTA RICE AND BEAN SALAD

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.

ZESTY SOUTHERN PASTA AND BEAN SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
• Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
• Chill salad in refrigerator until ready to serve.

ZESTY RICE SALAD

Steps:

• Heat oil over medium heat in a medium sauce pot. Add garlic, and rice and saute for 2 minutes until rice is toasted. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove to a baking sheet and let cool.
• In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro. Mix well and serve with steak.

CONFETTI BEAN AND RICE SALAD

Steps:

• Whisk all dressing ingredients together. Set aside.
• Combine all salad ingredients and toss in vinaigrette. Taste and adjust seasoning, adding more salt and vinegar, if you feel it necessary.
• Allow salad to marinate in refrigerator for 1/2 an hour before serving. Toss again before serving.

RED BEAN AND RICE SALAD WITH SPICY VINAIGRETTE

Steps:

• Pick over beans, and discard any broken ones. Rinse, and place in a large saucepan. Add bay leaf and enough water to cover beans by 2 inches. Bring water to a boil. Turn down heat, and cook at a steady simmer for 1 to 1 1/2 hours. The cooking time will vary according to the age of the beans. Toward the end of the cooking time, add salt to taste. Let beans cool in liquid; drain when cool, and discard bay leaf.
• Place rice in a 2-quart saucepan with a tight-fitting lid. Add 3 1/2 cups water and 1 teaspoon salt. Bring to a boil. Turn down to a simmer, cover, and cook for 20 minutes. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork, and transfer to a bowl.
• Cut cucumber and celery into 1/4 inch dice. Add to rice along with beans and scallions. Toss with vinaigrette. Serve at room temperature within a few hours.

ZESTY RICE 'N' BEAN CASSEROLE

Steps:

• Preheat oven to 350°. In a large nonstick skillet, saute green peppers, mushrooms and onion in water and oil until onion is tender. Add garlic; cook 1 minute longer. Add tomatoes, beans, rice and seasonings. Bring to a boil. , Reduce heat; cover and simmer 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat; stir in 1/2 cup cheese., Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted.

ZESTY RICE AND BEAN SALAD

Steps:

• In a large mixing bowl, whisk together the first 6 ingredients.
• Add rice, beans, green onions, cilantro, and mint; toss ingredients to coat.
• Sprinkle with feta cheese.
• Cover bowl and refrigerate for 1 hour before serving.