Best Red Beans And Rice Salad Recipes

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CREOLE RED BEANS AND RICE SALAD



Creole Red Beans and Rice Salad image

Categories     Salad     Bean     Rice     Tomato     Side     Quick & Easy     Bell Pepper     Summer     Thyme     Boil     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

1 cup water
1/2 cup long-grain white rice
3 tablespoons chopped fresh thyme or 3 teaspoons dried
1/2 teaspoon cayenne pepper
1 cup drained canned kidney beans
1 cup chopped green bell pepper
1 cup chopped seeded plum tomatoes
1/4 cup bottled Italian dressing

Steps:

  • Combine 1 cup water, rice, 1 tablespoon thyme and cayenne in heavy medium saucepan over medium-high heat. Bring just to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes.
  • Transfer rice to large bowl. Add beans, bell pepper, tomatoes, dressing and remaining 2 tablespoons thyme; toss to combine. Season salad to taste with salt and pepper. Serve warm or at room temperature.

BROWN RICE AND BARLEY SALAD WITH SPROUTED RED LENTILS AND GREEN BEANS



Brown Rice and Barley Salad with Sprouted Red Lentils and Green Beans image

This hearty salad, dressed with a creamy, spicy dressing, can be made with a number of different grains. I've been making iterations of this hearty whole grain salad tossed with a creamy, curry-spiced dressing since my earliest days of vegetarian cooking. My choice of grains for this version was a function of what I found in my pantry and my refrigerator: -- enough brown rice and barley to combine for a salad but not enough for a more substantial dish. Farro or spelt would also work. The split red lentils, soaked just long enough to soften and begin to sprout, contribute color and texture along with their grassy flavor. Tossing the grains with lemon juice while they're still warm intensifies the flavors in the salad.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish

Yield Serves 6

Number Of Ingredients 20

1/3 cup barley
Salt to taste
1/2 cup brown rice (short or long -grain)
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1/4 cup plain yogurt
1 teaspoon curry powder
1/2 teaspoon lightly toasted cumin seeds, ground
1/4 teaspoon mild chili powder
2 tablespoons lemon juice
Salt to taste
1/4 cup grapeseed oil
2 tablespoons split red lentils, soaked for 2 hours or longer in water to cover and drained (1/4 cup soaked)
1 cup diced European or Japanese cucumber
3 ounces green beans, blanched for 4 minutes and cut in 1-inch lengths (about 1/2 cup)
1 small green pepper, either sweet or hot, cut in small dice
1/4 cup raisins or finely diced plums or pluots
2 tablespoons chopped chives
1/4 cup chopped cilantro
2 teaspoons nigella seeds

Steps:

  • To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley. Boil like pasta for 40 to 50 minutes, until tender (some stores now sell par-boiled barley, which takes 15 to 20 minutes - not the 10 minutes that the package says to cook it). Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid. Let sit for 10 minutes or longer.
  • While barley is cooking, cook rice in another saucepan. Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil. Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice. Turn off heat, cover pot with a dish towel and return lid. Let sit for 10 minutes or longer.
  • Transfer cooked barley and rice to a bowl (you should have 2 1/2 to 3 cups cooked grains) and toss with 2 tablespoons fresh lemon juice. Allow to cool if desired.
  • Make dressing. In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil. The mixture should be creamy. Taste and adjust salt.
  • Combine all of the salad ingredients except the nigella seeds and toss with dressing. Transfer to a platter, a salad bowl or individual plates. Sprinkle nigella seeds over each serving.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 6 grams

CAJUN RED BEANS AND RICE SALAD



Cajun Red Beans and Rice Salad image

Categories     Salad     Bean     Rice     Quick & Easy     Thyme     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 cups water
3/4 cup long-grain rice
1/2 teaspoon salt
2 large fresh thyme sprigs, divided, plus 1 tablespoon chopped
1 15 1/2-ounce can red beans or kidney beans, drained, rinsed
1 cup chopped red bell pepper
2/3 cup sliced green onions
1/3 cup olive oil
3 tablespoons white wine vinegar
5 teaspoons Cajun seasoning blend

Steps:

  • Bring 1 1/2 cups water to boil in small saucepan. Stir in rice, 1/2 teaspoon salt, and 1 thyme sprig; return to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
  • Transfer rice to large bowl; remove thyme sprig. Cool 5 minutes.
  • Stir beans, bell pepper, and green onions into rice. Add oil, vinegar, Cajun seasoning, and 1 tablespoon chopped thyme; mix well. Season salad to taste with salt and pepper. Garnish with remaining thyme sprig and serve.

RED BEANS AND RICE SALAD



Red Beans and Rice Salad image

Mango lends a sweet tropical twist to our Test Kitchen's warm weather version of red beans and rice. Green pepper and onion add crunch to the chilled concoction that's tossed with salsa, then sprinkled with cilantro just before serving.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

2 cups cooked brown rice
1 can (16 ounces) kidney beans, rinsed and drained
3/4 cup finely chopped green pepper
1/2 cup cubed peeled mango or peaches (1/2-inch cubes)
1/2 cup finely chopped red onion
1/2 cup salsa, well drained
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh cilantro

Steps:

  • In a large bowl, combine the first eight ingredients. Cover and refrigerate for 1 hour or until chilled. Sprinkle with cilantro before serving.

Nutrition Facts : Calories 245 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges

RED BEANS AND RICE SALAD



Red Beans and Rice Salad image

This recipe came from the back of a Western Family brand can of diced tomatoes with green chilis. Makes a great light meal on a hot summer day or as a side any time.

Provided by beancooker

Categories     Rice

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups water
2 teaspoons dried thyme
1 cup long grain white rice
1 teaspoon cayenne pepper
2 (15 ounce) cans kidney beans, drained & rinsed
1 cup green bell pepper, finely diced
2 (14 1/2 ounce) cans diced tomatoes and green chilies, drained
1 cup red onion, finely diced
1/2 cup Italian salad dressing

Steps:

  • 1.In heavy sauce pan add water, thyme, rice and cayenne pepper.Bring to boil, cover and reduce heat to low. cook for 20 minutes or until rice is tender and water is absorbed.
  • 2. Im a large bowl, mix rice with all other ingredients except salad dressing.
  • 3. Add Italian salad dressing and stir gently. Serve warm or chilled.

Nutrition Facts : Calories 243.6, Fat 5.2, SaturatedFat 0.8, Sodium 973.4, Carbohydrate 42.4, Fiber 5.7, Sugar 4.5, Protein 8.4

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