Fiesta Rice And Bean Salad Recipes

Steps:

• Prepare rice mix according to package directions; cool. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add corn; cover and cook for 5-6 minutes or until tender. Drain corn and rinse in cold water., In a large bowl, combine the rice, corn, beans, onions, peppers, cilantro and olives. Combine the salad dressing, lime juice and pepper; drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Steps:

• Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
• Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

Steps:

• Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
• In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
• In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.

Steps:

• Cook rice according to package directions. Meanwhile, in a large bowl, combine the corn, beans, onions and jalapenos. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well., Stir rice into corn mixture. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours.

Steps:

• Pour beans into colander; rinse with cool tap water; drain.
• Pour rice into medium bowl. Seed and chop peppers and celery into bite sized pieces; add to bowl.
• Mince scallions, using all the whites and enough tender green tops to make 1/2 cup; add to bowl.
• Chop cilantro leaves; add to bowl.
• Add drained black beans; set bowl aside.
• Pour the picante sauce and dressing into 2 cup glass measure. Add lime juice and cumin; stir to mix well.
• Pour dressing over rice and vegetables and stir gently until the salad is mixed well.
• Serve at once or chill til ready to serve. Leftovers can be refrigerated in air tight container for up to four days.
• NOTE: The rice needs to be cold. If you do not have precooked rice, cook according to package directions and rinse under cold tap water until rice is cool. Drain rice and place in freezer to continue cooling while you cut up the veggies.

Steps:

• In large bowl, whisk together oil and lime juice.
• Add cilantro, cumin, salt and pepper to taste, mixing well.
• Stir in beans, bell pepper, corn, onion, and jalapeno pepper.
• Taste and adjust seasoning.
• To serve, garnish with cilantro sprigs.
• Serve at room temperature.

Steps:

• Mix black beans, garbanzo beans, corn, tomatoes, bell pepper, salsa, cilantro, lime juice, jalapeno pepper, salt, garlic powder, black pepper, cumin, and onion powder together in a bowl.
• Cover bowl with plastic wrap and refrigerate for 30 minutes.