BLACK BEAN AND RICE SALAD
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
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
SECOND PLACE: WARM CHICKEN, RICE AND BLACK BEAN SALAD WITH MANGO MOJO DRESSING
Steps:
- For the chicken: In large saucepan, melt the butter. Add the almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock and cover saucepan. Let simmer for 20 minutes or until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper.
- For mango mojo dressing: In small heavy skillet over medium heat place the cumin seeds and toast until fragrant (about 2 minutes). In mini food processor combine the toasted cumin, garlic, chili, and salt. Grind to coarse paste. Add olive oil, mango, orange juice and lime juice.
- Return mixture to skillet and heat until warm.
- Drizzle chicken mixture with half the mango mojo dressing and toss. Spoon into serving dish and garnish with red pepper and cilantro sprigs.
CHICKEN, RICE, AND BLACK-BEAN SALAD
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
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
HERBED RICE AND SPICY BLACK BEAN SALAD
Delicious fresh herbs and a blend of peppers make this a fresh, light, and healthy dish that can be a side or a main course. My family loves this on warm summer nights.
Provided by Kelly Belli
Categories Salad Beans Black Bean Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 22.1 g, Fat 8.8 g, Fiber 4.6 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 476.6 mg, Sugar 0.5 g
CITRUS SHRIMP, RICE, AND BLACK BEAN SALAD
Steps:
- In a small saucepan bring water and salt to a boil and simmer zests 1 minute. With a slotted spoon transfer zests to a cutting board. Add shrimp to cooking water and simmer, covered, 2 minutes, or until just cooked through. With slotted spoon transfer shrimp to a colander to drain. Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed, about 20 minutes.
- While rice is cooking, cut zests into julienne strips and in a large bowl stir together with orange and lime juices, vinegar, cumin, and red pepper flakes. Halve shrimp lengthwise and add to zest mixture, tossing to coat. Chill mixture, covered, 15 minutes. Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.
- Just before serving, add romaine and salt and pepper to taste and toss salad.
CITRUS BLACK BEAN AND RICE SALAD
I developed this salad from a couple of other recipes that weren't quite tangy enough for my family. The citrus flavor is a nice change of pace from most bean salads.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8-10 servings.
Number Of Ingredients 24
Steps:
- In a bowl, whisk together the first eight ingredients. Add beans; toss to coat. Cover and chill for at least 1 hour. Combine tomatoes, red pepper, celery and onions in another bowl; cover and chill., Meanwhile, in a skillet over high heat, saute rice in oil until golden brown, about 3 minutes. Add broth, juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Place in large bowl; add parsley and orange zest. , Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice.
Nutrition Facts : Calories 217 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
BROWN RICE AND BLACK BEAN SALAD
This is one of our summer staples. It goes together quickly and easily; it's good for you and yummy. It's also very versatile. The first night it's a stand-alone salad; the second night, heat a portion in a pan with an additional canned veggie and it's a side dish. If you have a favorite veggie, add that; if you hate corn, leave it out. Have fun and eat without guilt!
Provided by Ammaliatrice
Categories Salad Grains Rice Salad Recipes
Time 2h
Yield 24
Number Of Ingredients 12
Steps:
- Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
- Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 16 g, Fat 1.7 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 324.2 mg, Sugar 1.7 g
CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD
Categories Salad Bean Onion Pepper Rice Low/No Sugar Summer Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 11
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.
MEXICAN RICE, BLACK BEAN AND CORN SALAD WITH SALSA VINAIGRETTE
Steps:
- Prepare rice according to package directions. Let cool. In medium bowl, combine all salsa ingredients and mix well. Combine all remaining ingredients with cooled rice then toss with vinaigrette. Chill for 2 hours before serving.
CARIBBEAN RICE AND BLACK BEAN SALAD
If you like some spice then add in some cayenne pepper. You can make this hours in advance and chill, and the complete recipe can be doubled to 5 cups cooked rice. Prep time does not include cooking the rice.
Provided by Kittencalrecipezazz
Categories Rice
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl whisk together oil, vinegar, Dijon, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.
- In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions.
- Add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing).
- Season once again with salt and pepper (or cayenne pepper).
- Can be made hours ahead, cover and chill.
Nutrition Facts : Calories 553.9, Fat 28.8, SaturatedFat 4.1, Sodium 278.8, Carbohydrate 64.3, Fiber 9.7, Sugar 2.9, Protein 12.4
BLACK BEAN AND RICE SALAD
Categories Salad Bean Herb Pepper Rice Side Summer Bon Appétit Sugar Conscious
Yield Serves 12
Number Of Ingredients 16
Steps:
- Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
- Transfer rice to large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve.
BLACK BEAN AND RICE SALAD
Provided by Tracey Seaman
Categories Salad Bean Onion Pepper Kid-Friendly Quick & Easy Back to School Lunch Corn Fall Healthy Vegan Brown Rice Sugar Conscious Small Plates
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.
- Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.
- Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.
BLACK BEAN AND RICE CONFETTI SALAD
This is a super yummy recipe that intrigues your taste buds with a variety of flavors which come together even better the next day. I've tweaked this recipe a bit each time I've made it. Alternatives include swapping orange juice for lime juice or green onions for red.
Provided by ButterflyVioletta
Categories Black Beans
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Bring chicken broth and water to boil in heavy large saucepan.
- Add rice and bay leaves.
- Bring to boil.
- Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
- Transfer rice to large bowl and fluff with fork. (If you have time, chill cooked rice overnight).
- Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.
- Season salad to taste with salt and pepper.
- Cover and refrigerate. Serve chilled.
Nutrition Facts : Calories 337, Fat 10.3, SaturatedFat 1.6, Sodium 432.4, Carbohydrate 50.5, Fiber 7.4, Sugar 1.7, Protein 10.9
BLACK RUNNER BEAN, RICE AND MANGO SALAD
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the ingredients together and season with salt and pepper.
BLACK BEAN AND YELLOW RICE SALAD
Number Of Ingredients 17
Steps:
- FOR RICE: In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, black pepper and rice. Cook, stirring frequently, for 2 minutes. Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf. TO SERVE: In a large bowl, combine the rice, beans, bell pepper and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar and parsley. Toss gently to combine. Serve with lime wedges, if using.
BLACK BEAN AND WILD RICE SALAD
I love this cold salad as a light lunch or dinner, or as a side dish in the summer or fall. The orange and herb vinaigrette is really delicious! Dried cherries are a tasty substitution for the dried cranberries. And pecans work well if you don't have cashews.
Provided by SeattleFarmersMarketGirl
Categories Salad Grains Rice Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Toss the red onion, cilantro, black beans, wild rice, dried cranberries, and cashews together in a large mixing bowl.
- Whisk the orange juice, olive oil, tarragon vinegar, Dijon mustard, thyme, cumin, cayenne pepper, salt, and black pepper together in a small bowl; pour over the rice mixture in the mixing bowl and toss to coat. Chill 30 minutes.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 32.8 g, Fat 11.4 g, Fiber 5.6 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 274.5 mg, Sugar 7.7 g
BLACK BEAN AND AZTEC (BROWN RICE BLEND) RICE SALAD
Deliciously healthy, full of fiber and low in fat! My kind of salad. I used a rice blend called Aztec, which was made of Colusari red rice, long grain brown rice, split peas and amarath. I saw it at a bulk store, I had never seen such a blend before so of course I bought it! I am sure this salad would be just a tasty with a brown and wild rice blend. I make extra rice on one day of the week so I can use it in salads and soups easily. I have even frozen rice successfully in portion size spoon fulls on a cookie sheet lined with parchment paper, then placed the frozen rice in a ziplock bag for easy use. NOTE: ***Time does not include cooking rice. ***
Provided by Marmies
Categories Brown Rice
Time 15m
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine salad ingredients in medium size bowl. (except the salsa).
- Combine dressing ingredients in small bowl and wisk. Adjust to suit personal taste.
- Mix dressing with rice and bean mixture.
- When serving top with 1 tablespoon salsa and a bit more cilantro.
- Eat healthy!
Nutrition Facts : Calories 196.7, Fat 0.8, SaturatedFat 0.2, Sodium 233.8, Carbohydrate 41.7, Fiber 4.4, Sugar 3.2, Protein 6.2
BLACK BEAN AND WILD RICE SALAD
I made this for Thanksgiving and it was wonderful. It tasted even better the 2nd and 3rd day and can easily be made in advance and refrigerated until ready to serve.
Provided by Dannys Diner
Categories Salad Dressings
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Toss the onion, cilantro, black beans, rice, and cranberries together in a large mixing bowl.
- Whisk the orange juice, olive oil, vinegar, mustard, thyme, cumin, cayenne, salt, and pepper in a small bowl; pour over the bean and rice mixture.
- Chill at least 30 minutes (or overnight).
- Top with pecans before serving.
Nutrition Facts : Calories 219.7, Fat 16.9, SaturatedFat 1.8, Sodium 14.1, Carbohydrate 14.4, Fiber 5.2, Sugar 2.8, Protein 4.8
SOUTHWEST BLACK BEAN AND WILD RICE SALAD
Steps:
- Mix beans, lettuces, onions, cucumber, tomato. avocado, chips and cheeses in a large bowl. Combine the seasonings and the wild rice in a separate bowl, mix well. Add to the black bean mixture and mix well. Moisten with French dressing, toss until combined. Serve immediately.
BLACK BEAN AND WILD RICE SALAD
My daughter had a similar salad at her friends house and begged me to make it. Can use any dressing with it but does taste best with Poppyseed dressing. Has tons of fiber and great for a side dish or as a main dish.
Provided by donna suer
Categories Salads
Time 40m
Number Of Ingredients 10
Steps:
- 1. Prepare both the wild rice and white rice as directed on package. Cool and combine together. I quick cool by putting in the fridge after it cooks and while I'm dicing the vegetables.
- 2. While rice is cooling dice up all the vegetables.
- 3. Once the rice has cooled to touch (doesn't have to be cold) add all other ingredients. Mix well and serve with creamy poppyseed dressing.
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