Best Curried Rice And Bean Salad Recipes

RICE AND BEAN SALAD

Rice and Bean Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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

Nutrition Facts : Calories 336 calorie, Fat 12 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 693 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 10 grams, Sugar 8 grams

CURRIED RICE AND BEAN SALAD

Curried Rice and Bean Salad image

Make and share this Curried Rice and Bean Salad recipe from Food.com.

Provided by PalatablePastime

Categories Rice

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cooked brown rice
1 1/2 cups cooked red kidney beans
4 green onions, chopped
1/2 green bell pepper, diced
2 celery ribs, diced
1/4 cup chopped fresh parsley
1/2 cup plain nonfat yogurt
2 teaspoons curry powder
black pepper (to taste)
salt (to taste)

Steps:

Mix yogurt, and curry powder together in a small bowl; season to taste with salt and black pepper.
Combine remaining ingredients in a salad bowl.
Pour dressing over salad and toss to mix.
Marinate salad, refrigerated, for 2 hours, before serving.

CURRY RICE SALAD

Curry Rice Salad image

Studded with veggies and crunchy apple, curry rice salad is a perfect potluck side dish recipe or make-ahead lunch. Use freshly cooked or leftover rice.

Provided by Elise Bauer

Categories Salad Make-ahead Curry Rice Rice Salad Salad

Time 1h10m

Number Of Ingredients 17

Ingredients

1 cup (175g) raw brown rice (if using cooked rice, use about 3 1/2 cups)
1/4 cup extra virgin olive oil
2 tablespoons yellow curry powder (can sub curry paste)
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
One large yellow onion, chopped (about 2 cups, 250g)
1/2 teaspoon salt, more to taste
1/2 teaspoon toasted sesame oil
1 tablespoon honey
1 cup raisins
1 apple, cored and chopped (not peeled)
1 cup chopped cilantro, leaves and tender stems
1 rib celery - chopped (optional)
10-12 snow peas - stringy ends chopped off, then chopped (optional)
1/2 bell pepper, red, green, or yellow - chopped, about 1/2 cup (optional)
1 green onion - chopped, green and white parts (optional)
1 tablespoon rice vinegar (seasoned or unseasoned, can sub apple cider vinegar)

Steps:

Cook the brown rice: Put 1 cup raw brown rice in a pot, add 1 3/4 cups of water, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.

Nutrition Facts : Calories 242 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 25 g, Fat 10 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

CURRIED RICE SALAD

Curried Rice Salad image

This is a refreshing alternative to potato salad. I rely on dishes like this often for open houses or entertaining friends.-Pat Medley, Fayetteville, Arkansas

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

2-1/4 cups water
1 cup uncooked long grain rice
1 tablespoon butter
1 teaspoon salt, optional
1 cup frozen peas, partially cooked
1 cup thinly sliced celery
4 green onions, sliced
1/2 cup mayonnaise
1/2 cup prepared chutney
1 teaspoon curry powder
Lettuce leaves, optional

Steps:

In a saucepan, combine water, rice, butter and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Cool. Add peas, celery and onions. In a small bowl, combine mayonnaise, chutney and curry powder; add to rice mixture and stir well. Serve in a lettuce-lined bowl if desired.

Nutrition Facts :

CURRIED BEAN SALAD

Curried Bean Salad image

Beans are perfect for a budget meal. This cool, tangy salad is a hit when our six children and nine grandchildren come to eat.-Veta Chapman, St. Clair, Michigan

Provided by Taste of Home

Categories Lunch

Time 2h

Yield 10-12 servings.

Number Of Ingredients 11

Ingredients

1 pound dried great northern beans
4 green onions with tops, sliced
1/2 cup grated carrots
1/2 cup sliced radishes
DRESSING:
1/2 cup vegetable oil
1/4 cup cider or white wine vinegar
2 tablespoons mango chutney
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Return beans to pan; add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid. Place beans in a large bowl; add onions, carrots and radishes. In another bowl, whisk dressing ingredients. Pour over bean mixture and toss gently. Cover and refrigerate for several hours or overnight.

Nutrition Facts :

CURRIED RICE AND BEANS

Curried Rice and Beans image

Make and share this Curried Rice and Beans recipe from Food.com.

Provided by xtalline

Categories One Dish Meal

Time 40m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

1 cup brown rice
2 cups chicken broth
1 teaspoon curry powder
1 onion, chopped
2 garlic cloves, chopped
8 ounces firm tofu
15 ounces pink beans
15 ounces whole kernel corn
15 ounces diced tomatoes

Steps:

Prepare rice with broth and curry separately. Saute onion, garlic until soft.
add remaining ingredients, add rice. Serve.

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