RICE AND BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 cup minced red onion in cold water, 10 minutes; drain and rinse. Grate 4 halved plum tomatoes into a bowl. Add 3 tablespoons olive oil, the juice of 1 orange, 1/2 teaspoon cayenne, 1 diced bell pepper, the onion, 1 drained can pinto beans and 1 teaspoon salt. Stir in 2 cups cold cooked rice and some chopped cilantro and scallion. Season with salt and pepper.
- Calories: 336; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein:10 grams; Total carbohydrates: 48 grams; Sugar: 8 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 693 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 336 calorie, Fat 12 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 693 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 10 grams, Sugar 8 grams
3 BEAN SALAD WITH RICE
The 3 Bean Salad with Rice is a simple recipe made with black beans, kidney beans, cannellini beans, red onion, fresh parsley, red bell pepper and Minute® Ready to Serve White Rice with a quick dressing of red wine vinegar, olive oil and Dijon mustard.
Provided by Amber
Categories Side
Time 11m
Number Of Ingredients 13
Steps:
- Heat up two cups of Minute® Ready to Serve White Rice in the microwave according to packages instructions. Remove film on top and microwave for 90 seconds for two cups. Remove from microwave and let cool.
- Open cans of beans and rinse all the beans in a strainer using cold water.
- Place rinsed beans into a large bowl.
- Add rice to bowl.
- Wash and chop parsley, onion and bell pepper. Add to bowl.
- Pour in dressing and mix all ingredients together.
- Chill in refrigerator until ready to serve. Mix again before serving.
- Whisk together olive oil, red wine vinegar, Dijon, sugar and a sprinkle of salt and pepper. You can adjust sugar and Dijon to personal taste.
SOUTHWESTERN RICE AND BEAN SALAD
This salad has a definite Mexican influence with the beans and picante sauce. I've made it for many get-togethers, and it's been well-received.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours.
Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
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
SOUTHWESTERN BEAN AND RICE SALAD
We enjoy fajitas and tacos, but finding a good side dish to go with them wasn't easy—until this recipe came along. — Stephanie Liston, Ankeny, Iowa
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, beans, green pepper and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving.
Nutrition Facts : Calories 154 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 404mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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THREE BEAN SALAD {WITH CILANTRO AND WILD RICE}
From wellplated.com
4.9/5 (9)Total Time 20 minsCategory Salad, Side DishCalories 214 per serving
- In a large mixing bowl, combine the rice, kidney beans, garbanzo beans, black beans, peas, bell pepper, jalapeno, red onion, and cilantro.
- In a small bowl, large measuring cup, or mason jar with a tight-fitting lid, combine the olive oil, honey, lime zest, lime juice, and salt. Pour over the salad, then toss gently to combine. If time allows, refrigerate for 1 hour to allow the flavors to blend. Serve chilled or at room temperature.
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