Best Yellow Rice Black Bean Salad Recipes

YELLOW RICE & BLACK BEAN SALAD

Yellow Rice & Black Bean Salad image

Chipotle peppers turn up the heat on a colorful rice dish brimming with black beans. It can be served hot or cold.-Rose Rodwell, Bergen, New York

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 13

Ingredients

4 teaspoons ground cumin, divided
1/4 cup lime juice
2 tablespoons plus 1-1/2 teaspoons canola oil
1/2 teaspoon ground turmeric
1-1/2 cups water
1 cup uncooked basmati rice
1 teaspoon salt
4 green onions, sliced
1 can (15 ounces) black beans, rinsed and drained
1 small green pepper, chopped
1/2 cup chopped roasted sweet red peppers
1/3 cup minced fresh cilantro
1-1/2 teaspoons chopped chipotle pepper in adobo sauce

Steps:

Place three teaspoons cumin in a small skillet; cook over medium heat for l minute or until aromas are released. Stir in lime juice and oil; set aside., In a large saucepan, combine turmeric and remaining cumin. Cook over medium heat for 1 minute or until aromatic. Add the water, rice and salt; bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed. Cool. Stir in onions and half of the lime juice mixture., In a large bowl, combine the remaining ingredients. Add the rice mixture and remaining lime juice mixture; toss to coat.

Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BLACK BEAN AND YELLOW RICE SALAD

BLACK BEAN AND YELLOW RICE SALAD image

Number Of Ingredients 17

Ingredients

For Rice:
3 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 1/2 cups long-grain rice
2 3/4 cups water
1 bay leaf
1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
1 green bell pepper, chopped
2 tomatoes, diced
1 tablespoon wine vinegar
1/4 cup chopped fresh parsley
1 lime, quartered, for serving (optional)

Steps:

FOR RICE: In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, black pepper and rice. Cook, stirring frequently, for 2 minutes. Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf. TO SERVE: In a large bowl, combine the rice, beans, bell pepper and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar and parsley. Toss gently to combine. Serve with lime wedges, if using.