Best Brown Rice Fiesta Salad Recipes

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

Ingredients

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

FIESTA RICE SALAD

Fiesta Rice Salad image

Another lunch box favorite of mine. From Beverly Mills & Alicia Ross of "Desperation Dinners."

Provided by Impera_Magna

Categories Brown Rice

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can black beans
2 cups pre- cooked brown rice
1 medium red bell pepper (or yellow bell pepper, for 1 cup chopped)
1 medium green bell pepper (for 1 cup chopped)
2 stalks celery (for 1 cup chopped)
3 -4 scallions (for 1/2 cup chopped)
1 cup fresh cilantro leaves (for 1/2 cup chopped)
3/4 cup mild mexican picante sauce or 3/4 cup salsa
1/3 cup Italian salad dressing
1 lime, juice of
1 teaspoon ground cumin

Steps:

Pour beans into colander; rinse with cool tap water; drain.
Pour rice into medium bowl. Seed and chop peppers and celery into bite sized pieces; add to bowl.
Mince scallions, using all the whites and enough tender green tops to make 1/2 cup; add to bowl.
Chop cilantro leaves; add to bowl.
Add drained black beans; set bowl aside.
Pour the picante sauce and dressing into 2 cup glass measure. Add lime juice and cumin; stir to mix well.
Pour dressing over rice and vegetables and stir gently until the salad is mixed well.
Serve at once or chill til ready to serve. Leftovers can be refrigerated in air tight container for up to four days.
NOTE: The rice needs to be cold. If you do not have precooked rice, cook according to package directions and rinse under cold tap water until rice is cool. Drain rice and place in freezer to continue cooling while you cut up the veggies.

FIESTA SALAD

Fiesta Salad image

I got this recipe from a friend, it's super yummy and so good for you! With brown rice, veggies and a light dressing...yum!

Provided by Billiebcc

Categories Brown Rice

Time 40m

Yield 3 1/2 cups, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups cooked brown rice
1 (8 ounce) can corn, drained
1 red pepper, chopped
3 green onions, chopped
3/4 cup dried cranberries
1 carrot, grated
3 teaspoons fresh parsley, chopped
1 garlic clove, minced
4 tablespoons soy sauce
2 tablespoons lemon juice
1/2 cup olive oil
1/4 cup pine nuts or 1/4 cup roasted sliced almonds
1/4 cup roasted sunflower seeds

Steps:

In a large bowl combine rice, corn, red pepper, onions, cranberries, carrots and parsley.
In a separate bowl blend garlic, soy sauce, lemon juice and olive oil.
Pour olive oil mixture over salad to evenly coat.
Add roasted nuts, sunflower seeds and black pepper to taste.

Nutrition Facts : Calories 273.6, Fat 19.3, SaturatedFat 2.4, Sodium 511.3, Carbohydrate 23, Fiber 3.4, Sugar 3.3, Protein 4.8

FIESTA RICE SALAD

Fiesta Rice Salad image

You just can't lose with this winning combination of cumin, lime juice, and cilantro. Munch on this for a lovely light lunch, or pair it with your favorite Mexican dish for a super-satisfying dinner.

Provided by Shannon Smith

Categories Rice Sides

Time 15m

Number Of Ingredients 11

Ingredients

1 can(s) black beans, rinsed & drained
2 c cooked brown rice
1 red or yellow bell pepper, chopped
1 green pepper, chopped
2 stalks celery, chopped
3-4 scallions, sliced
1 c fresh cilantro, chopped
3/4 c salsa
1/3 c italian dressing
juice of 1 lime
1 tsp cumin

Steps:

1. Put rice in a mixing bowl (rice should not be warm, let it cool completely or refrigerate to cool if necessary).
2. Add all other ingredients and mix thoroughly.
3. Refrigerate for 1 hour & serve.

FIESTA RICE SALAD

Fiesta Rice Salad image

A recipe I pulled from All You Magazine. Looks like a nice refreshing summer salad. Putting here for safe keeping.

Provided by SloppyJoe

Categories Brown Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup fresh lime juice (about 4 limes)
3 tablespoons olive oil
3 tablespoons roasted tomato salsa
1 teaspoon cumin
1/2 teaspoon salt
2 cups cooked brown rice, cold
1 cup corn
2 (15 ounce) cans black beans, rinsed and drained
1 red bell pepper, seeded and diced
1 cup small cherry tomatoes, halved
3 scallions, thinly sliced
1 avocado
1 tablespoon fresh cilantro, chopped

Steps:

In a small bowl, stir together lime juice, oil, salsa, cumin and salt.
In a larger bowl, stir together rice and corn, breaking up any clumpy rice.
Pour lime juice mixture over rice mixture, stir well to combine. Add beans, bell pepper, tomatoes and scallions. Gently toss.
Just before serving, pit and dice avocado and stir into salad. Sprinkle with cilantro and serve.

Nutrition Facts : Calories 546.2, Fat 20, SaturatedFat 3, Sodium 376.3, Carbohydrate 77.8, Fiber 21.1, Sugar 5.2, Protein 19.3