Best Rice Salad With Corn And Kidney Beans Recipes

SOUTHWESTERN RICE AND BEAN SALAD

Southwestern Rice and Bean Salad image

This salad has a definite Mexican influence with the beans and picante sauce. I've made it for many get-togethers, and it's been well-received.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 7

Ingredients

2 cups cold cooked long grain rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup sliced green onions with tops
1/2 cup picante sauce
1/4 cup prepared Italian salad dressing
1 teaspoon ground cumin

Steps:

Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours.

Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

RICE AND BEAN SALAD

Rice and Bean Salad image

Provided by Food Network Kitchen

Categories side-dish

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

KERRY'S BEANY SALAD

Kerry's Beany Salad image

Yummy, yummy, yummy salad with black beans, rice, corn and other good stuff. Its' a good idea to prepare the rice and barley ahead of time that way you can just throw the salad together.

Provided by Anonymous

Categories Salad Grains Rice Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 16

Ingredients

½ cup pearl barley
½ cup long-grain white rice
1 cup canned black beans, drained
1 cup canned kidney beans, drained
1 cup whole corn kernels, cooked
½ cup chopped green onions
1 red bell pepper, chopped
¼ cup chopped fresh cilantro
8 leaves lettuce
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground black pepper
½ cup olive oil

Steps:

In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.
In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool.
In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.

Nutrition Facts : Calories 379 calories, Carbohydrate 47.7 g, Fat 19 g, Fiber 8.5 g, Protein 7.8 g, SaturatedFat 2.6 g, Sodium 476.5 mg, Sugar 2.5 g

RICE SALAD WITH CORN AND KIDNEY BEANS

Rice Salad with Corn and Kidney Beans image

Sweet, crunchy, tangy. What a great combination! This colorful salad is perfect for picnics and carry-ins. Pinched (and tweaked) this from "The Compassionate Cook"

Provided by Kathy W @Kattyw

Categories Rice Sides

Number Of Ingredients 12

Ingredients

3 cup(s) cooked basmati rice, cooled
4 - ears corn
1 large green pepper, diced
1 can(s) kidney beans, rinsed and drained
1 medium sweet onion, diced
DRESSING
4 1/2 tablespoon(s) vegetable oil
3 tablespoon(s) white vinegar
1 tablespoon(s) tamari
1 1/2 teaspoon(s) prepared mustard
1 1/2 teaspoon(s) prepared horseradish
- a generous pinch of sugar, just enough to take the "edge" off - the dressing is supposed to be tangy, not sweet

Steps:

Microwave corn, 2 ears at a time, for 3 1/2 minutes. Remove husks and silks, cool and cut kernels from cobs.
Place corn in large bowl with rice, peppers, kidney beans and onion.
Combine dressing ingredients and pour over corn and rice mixture and mix well.

MEXICAN BEAN AND CORN RICE SALAD

Mexican Bean and Corn Rice Salad image

I got this recipe from my mother-in-law, who got it from a colleague. She knows how much I like light bean and corn salads, so she made it with me in mind, for a bridal shower we were throwing. She thought I would love it, and I did! :) I've got a couple other bean & corn salad recipes I enjoy, but this one is a bit different because of the rice and salsa. Good for you and tastes good, too. Prep time is mostly due to the time it takes to cook the rice.

Provided by Vino Girl

Categories Brown Rice

Time 2h50m

Yield 7 1/2 cups

Number Of Ingredients 13

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 3/4 cups frozen corn, thawed
1 cup green pepper, chopped
1 cup fresh grape tomatoes, halved
3 tablespoons onions, chopped
1 cup cooked brown rice, cooled
1/4 cup lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon cumin
1 cup mild salsa

Steps:

Combine the salad ingredients in a large bowl.
Mix the dressing ingredients in a small bowl or measuring cup.
Pour the dressing over the salad, and mix gently.
Cover and chill in the refrigerator overnight or at least two hours.

Nutrition Facts : Calories 237.3, Fat 3.4, SaturatedFat 0.6, Sodium 381.1, Carbohydrate 45.3, Fiber 10.2, Sugar 3.5, Protein 10.6

RED KIDNEY BEANS & CORN SALAD WITH RICE RECIPE - (4.1/5)

Red Kidney Beans & Corn Salad with Rice Recipe - (4.1/5) image

Provided by Jomamma

Number Of Ingredients 15

Ingredients

For Salad
2 cups red kidney beans, cooked
1 cup corn
1 med-lrg tomato, chopped
1/2 onion, chopped
1/2 green pepper, chopped
1 Tbs olive oil
For Tempering
1 Tbs oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
salt, pepper to taste
3 cups cooked white or brown cooked rice
juice of half lemon
1/2 tsp garam masala

Steps:

In a medium bowl combine together beans, corn, tomato, peppers, and olive oil, mix everything well and set aside. Heat oil in a non stick pan on medium heat, when hot add cumin and mustard seeds, when they start to crackle add cooked rice, salt and beans mixture, mix everything well, cook for 2-3 minutes. Take the pan off the heat and mix lemon juice and garam masala, add to rice. Serve hot or at room temperature.

COOL BEANS SALAD

Cool Beans Salad image

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

Steps:

In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.