Best Fiesta Rice Salad Recipes

FIESTA RICE AND BEAN SALAD

Fiesta Rice and Bean Salad image

My entire family loves this salad-especially when I fix it with fresh-picked sweet corn. The summery ingredients and fragrant cilantro make it a good match for a barbecued main course. -Diane Lynch, Sugar Grove, Illinois

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 cups fresh or frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 bunch green onions, chopped
1 small sweet red pepper, chopped
1 small sweet orange pepper, chopped
1/2 cup minced fresh cilantro
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup reduced-fat Italian salad dressing
1 tablespoon lime juice
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 155 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

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

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 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

BROWN RICE FIESTA SALAD

BROWN RICE FIESTA SALAD image

Categories Salad Rice No-Cook Picnic High Fiber

Yield 4-6 people

Number Of Ingredients 14

Ingredients

2 cups brown rice, cooked
1 can chick peas
1/2 cup, pine nuts
4 tomatoes cubed
2 cucumbers, peeled, cubed
4 oz fetta cheese
a handful of chopped fresh basil or mint
a handful of chopped spinach (optional)
for the dressing
4 tbsp extra virgin
olive oil
2 tbsp lemon juice
2 cloves crushed garlic
salt and pepper to taste

Steps:

Simply mix all salad ingredients together. Then mix dressing ingredients, and pour over salad and mix, 30 minutes before serving. Enjoy.....yum!

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