MEXICAN BEAN AND RICE SALAD
Quick, fresh and tasty. I love the ingredients of this recipe.
Provided by TaraV1976
Categories Salad Grains Rice Salad Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
- Refrigerate salad for 1 hour, toss again, and serve.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 g
SALSA RICE WITH BLACK BEANS AND CORN
Provided by Robin Miller : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.
MEXICAN BEAN AND CORN RICE SALAD
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
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
MEXICAN RICE SALAD
Ruth Bianchi from Apple Valley, Minnesota notes, "The recipe for this delicious, colorful salad has been in my family for years. My mother used to bring it to many different functions, and I'm carrying on her tradition."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl. , In a small skillet, saute the green pepper, onion and carrot in oil until crisp-tender. Add garlic; cook 1 minute longer. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro. , In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture; stir to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 297 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.
MEXICAN BLACK BEANS AND RICE
This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.
Provided by DannyBoy
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
- Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
- Remove from the heat and stir in cooked rice until coated. Season with salt.
Nutrition Facts : Calories 304 calories, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g
CORN AND BLACK BEAN SALAD
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
MEXICAN-STYLE BLACK BEAN AND CORN SALAD
Economical with a Mexican flair. Easy, easy, easy!
Provided by smcvey
Categories Salad Beans Black Bean Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
- Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.
Nutrition Facts : Calories 183.4 calories, Carbohydrate 22.2 g, Fat 9.6 g, Fiber 8.4 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 446.8 mg, Sugar 2.8 g
More about "mexican rice black bean and corn salad with salsa vinaigrette recipes"
MEXICAN BLACK BEAN AND CORN SALAD - LOVE & GOOD STUFF
From loveandgoodstuff.com
3.8/5 (126)Total Time 10 minsCategory Salad, Side DishCalories 252 per serving
- Add the diced tomato, red pepper, and red onion along with the avocado oil, lime juice, minced garlic and cilantro and season well with sea salt and fresh ground pepper.
FRESH BLACK BEAN SALAD RECIPE
From cookieandkate.com
5/5 (132)Calories 245 per servingCategory Salad
- In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another 1/4 teaspoon salt.
- Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.
BLACK BEAN AND CORN SALAD WITH BALSAMIC VINEGAR
From thewelcomingtable.com
BLACK BEAN AND CORN SALAD
From dinneratthezoo.com
BLACK BEAN AND CORN SALSA SALAD - RECIPE RUNNER
From reciperunner.com
MEXICAN RICE AND BEANS RECIPE
From today.com
BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE
From onceuponachef.com
BLACK BEAN AND CORN SALSA
From mexicanplease.com
MEXICAN BLACK BEAN SALAD RECIPE - S&SM
From sweetandsavorymeals.com
CORN AND BLACK BEAN SALAD WITH MEXICAN VINAIGRETTE
From urbancowgirllife.com
5/5 (3)Total Time 2 hrs 15 minsCategory Soup & SaladCalories 347 per serving
BLACK BEAN AND CORN SALAD
BEST MEXICAN RICE BLACK BEAN AND CORN SALAD WITH SALSA …
From alicerecipes.com
MEXICAN BLACK BEAN, CORN, & AVOCADO SALSA - FEELS LIKE HOME™
From feelslikehomeblog.com
MEXICAN CORN SALAD
From daringgourmet.com
BLACK BEAN CORN AVOCADO SALAD WITH RICE • SALT & LAVENDER
From saltandlavender.com
BLACK BEAN AND RICE SALAD RECIPE
From thespruceeats.com
MEXICAN BLACK BEAN AND CORN SALAD
From pinterest.com
TOSTITOS TACO SALAD RECIPE RECIPE
From recipes.net
BLACK BEAN AND CORN SALAD WITH CHIPOTLE-HONEY VINAIGRETTE
From onceuponachef.com
You'll also love