BLACK BEAN AND RICE SALAD
This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.
Provided by STACEYALISHA
Categories Salad Beans Black Bean Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 14
Steps:
- In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
- In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
- Combine the rice and vegetable mixture. Salt and pepper to taste and serve.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 28 g, Fat 2.8 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 162 mg, Sugar 4.4 g
MIXED BEAN & WILD RICE SALAD
Reach into your storecupboard for pulses and sweetcorn to form the base for this simple side with hot, sweet dressing
Provided by Good Food team
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
- Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.
Nutrition Facts : Calories 367 calories, Fat 2 grams fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
SUMMER WILD RICE SALAD
Rice and beans are reimagined as a summer salad, with smoky poblano chile, sweet corn, and a zesty lime dressing. Enjoy this alongside our Turkey Burgers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.
- Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into 1/2-inch dice.
- Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.
- Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.
WILD RICE AND BEAN SALAD
Nutty, chewy wild rice goes perfectly with creamy Northern beans, here blended together with celery and herbs and a simple vinaigrette.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 10
Number Of Ingredients 13
Steps:
- In large bowl, combine all salad ingredients; stir gently to combine.
- In small bowl, combine all dressing ingredients; mix well.
- Pour dressing over salad; toss gently to coat. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 185, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 440 mg, Sugar 3 g
BLACK BEAN AND WILD RICE SALAD
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
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
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