Best Southwest Black Bean And Wild Rice Salad Recipes

SOUTHWESTERN RICE AND BEAN SALAD

Southwestern Rice and Bean Salad image

This Southwestern Rice Salad with Black Beans is a trimmed-down, fiber-filled version of a Tex-Mex rice bowl.

Provided by Beachbody

Time 10m

Number Of Ingredients 10

Ingredients

2 cups cooked brown rice (or other cooked whole grain)
1 (15-oz.) can black beans, drained, rinsed
2 cups frozen whole-kernel corn, thawed
1 medium tomato, finely chopped
3 green onions, finely chopped
2 Tbsp. extra-virgin olive oil
¼ cup white wine vinegar
¼ cup fresh cilantro, chopped
1 medium jalapeño, finely chopped (or cayenne pepper to taste)
1 tsp. mild chili powder

Steps:

Combine rice, beans, corn, tomato, green onions, oil, vinegar, cilantro, jalapeño, and chili powder in a large serving bowl; mix well.
For best flavor, cover and refrigerate for at least an hour before serving.

Nutrition Facts : ServingSize 1 serving, Calories 157 kcal, Carbohydrate 26 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 5 g, Sugar 2 g

SOUTHWEST RICE SALAD

Southwest Rice Salad image

This healthy salad has lots of taste and eye appeal. Add more or less jalapenos to suit your own heat preference. Most people like it this way and I serve some hot sauce on the side for the heat lovers.

Provided by Geema

Categories Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups cooked rice
1 (16 ounce) can black beans, rinsed and drained
1 (12 ounce) can white corn, drained
1 bunch green onion, chopped
1/3 cup canola oil
1/4 cup fresh squeezed lime juice (3-4 limes)
2 tablespoons apple cider vinegar
1 tablespoon packed brown sugar
2 -3 pickled jalapeno peppers, seeded and chopped
2 teaspoons chili powder
2 teaspoons ground cumin
salt
1 bunch fresh cilantro, chopped
1 ripe tomatoes, chopped

Steps:

In a large bowl, combine the rice, beans, corn and onions.
Toss to mix.
In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
Pour the dressing over the rice mixture and mix well.
Garnish with the cilantro and chopped tomatoes.
This salad can be made 1-2 days in advance and served either cold or room temperature.

BLACK BEAN AND WILD RICE SALAD

Black Bean and Wild Rice Salad image

I made this for Thanksgiving and it was wonderful. It tasted even better the 2nd and 3rd day and can easily be made in advance and refrigerated until ready to serve.

Provided by Dannys Diner

Categories Salad Dressings

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 onion, finely choped
1 bunch cilantro, choped
1 (14 ounce) can black beans, drained and rinsed
2 (4 ounce) packages cooked long grain and wild rice blend
1/2 cup dried cranberries
1/2 cup orange juice
1/4 cup olive oil
3 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1 dash cayenne pepper
salt and pepper, to taste
1 cup pecans, roughly chopped

Steps:

Toss the onion, cilantro, black beans, rice, and cranberries together in a large mixing bowl.
Whisk the orange juice, olive oil, vinegar, mustard, thyme, cumin, cayenne, salt, and pepper in a small bowl; pour over the bean and rice mixture.
Chill at least 30 minutes (or overnight).
Top with pecans before serving.

Nutrition Facts : Calories 219.7, Fat 16.9, SaturatedFat 1.8, Sodium 14.1, Carbohydrate 14.4, Fiber 5.2, Sugar 2.8, Protein 4.8

SOUTHWEST BLACK BEAN, CORN AND RICE SALAD

Southwest Black Bean, Corn and Rice Salad image

So many great things about this dish - it's an easy mix some stuff together kind of recipe, it's vegan and healthy, it's delicious, and it doesn't really require cooking if you get the kind of rice you can just microwave. Oh and it's versatile too. You can switch up the grains (I used a combination or brown rice and barley), add avocado if you like, use it as a side or a main dish, in tacos or burritos, whatever you want. The recipe makes 2-3 side dish servings but it can easily be doubled for a 4-5 person dinner or for a party.

Provided by dishedanddressed

Categories Mexican

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon dried chipotle powder (optional)
2 tablespoons vegetable oil
1/2 cup vegetable broth
1/4 cup red wine vinegar
4 cups cooked brown rice
1 1/2 cups cooked black beans (1 can, drained)
1 1/2 cups frozen corn, thawed
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
1 teaspoon salt and pepper, to taste

Steps:

Mix spices, oil, broth and vinegar in a large bowl.
Add remaining ingredients and stir until everything is combined and mixed with the dressing. This is best if left to chill in the refridgerator 1-2 hours before serving.

Nutrition Facts : Calories 287.5, Fat 6.4, SaturatedFat 0.9, Sodium 14.3, Carbohydrate 50.6, Fiber 7.6, Sugar 0.2, Protein 8.4