Confetti Bean And Rice Salad Recipes

CONFETTI BEAN SALAD

Confetti Bean Salad image

I shared this recipe with a friend a while back. Now we kid about who will make it when we're attending the same event! No matter who brings the salad, it's always a hit at get-togethers. -Doreen Storz Bloomsburg, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
1/2 cup minced fresh cilantro
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped onion
1 small jalapeno pepper, seeded and finely chopped, optional
2 garlic cloves, minced
1/2 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon chili powder
1/2 teaspoon sugar

Steps:

In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic. , In a small bowl, whisk the vinegar, oil, chili powder and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

CONFETTI BEAN AND RICE SALAD

Confetti Bean and Rice Salad image

This salad, incorporating healthful beans, brown rice and crunchy veggies, is so pretty and tasty. I have called for pre-cooked brown rice and not taken it into account in the cooking time of this recipe.

Provided by evelynathens

Categories < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup olive oil or 1/2 cup salad oil
3 tablespoons white vinegar
1 tablespoon prepared mustard or 1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dried onion, minced (or 1/2 teaspoon if using granules)
1/4 teaspoon dried garlic granules (or 1 small clove, very finely chopped)
1 (15 ounce) can red kidney beans, drained
2 cups brown rice, precooked
1 cup cherry tomatoes or 1 cup grape tomatoes
1 cup parsley or 1 cup cilantro, finely chopped
1/2 cup carrot, chopped into size of kidney beans
1/2 cup yellow bell peppers or 1/2 cup orange bell pepper, chopped into size of kidney beans
1/2 cup cheddar cheese, cut into cubes size of kidney beans
1/3 cup red onion, finely chopped

Steps:

Whisk all dressing ingredients together. Set aside.
Combine all salad ingredients and toss in vinaigrette. Taste and adjust seasoning, adding more salt and vinegar, if you feel it necessary.
Allow salad to marinate in refrigerator for 1/2 an hour before serving. Toss again before serving.

Nutrition Facts : Calories 464.8, Fat 21.3, SaturatedFat 3.9, Cholesterol 7.4, Sodium 1264.1, Carbohydrate 56.2, Fiber 9.4, Sugar 3.2, Protein 14.7

TEXAS CONFETTI RICE SALAD

Texas Confetti Rice Salad image

A spicy way to dress up rice, this southwestern salad will impress at the dinner table or at a potluck lunch. Just add a hearty appetite!-Linda Morten, Somerville, TX

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (1-1/3 cups each).

Number Of Ingredients 18

Ingredients

2 cans (14-1/2 ounces each) chicken broth
2 cups uncooked long grain rice
1/2 cup water
4 cups cubed cooked turkey
4 medium tomatoes, seeded and chopped
2 cups fresh or frozen corn, thawed
1 large green pepper, chopped
1 medium red onion, chopped
1 cup olive oil
1/2 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
3 tablespoons white wine vinegar
3 tablespoons lime juice
2 tablespoons Dijon mustard
2-1/2 teaspoons ground cumin
1 teaspoon garlic salt
1/2 teaspoon crushed red pepper flakes
1 medium ripe avocado, peeled and cubed

Steps:

In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely., Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chilies, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado.

Nutrition Facts : Calories 426 calories, Fat 23g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 589mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

CONFETTI RICE SALAD

Confetti Rice Salad image

A versatile salad using vegetables, beans, corn, peppers, and brown rice. You can dress it up or down depending on what's in your vegetable bin. A real hit at parties and so different from salads made from pasta, potatoes or slaw. I cook a double recipe of brown rice for a weeknight dinner using turmeric for color and save the rest for a weekend salad..

Provided by ChandraSoleil

Categories Brown Rice

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups cooked brown rice
1 (15 ounce) can corn
1 (15 ounce) can chickpeas
1 jalapeno pepper
1/2 red bell pepper
1/2 red onion
1/2 cucumber
1/2 cup cilantro
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cardamom
1/2 cup feta cheese
1 lemon
1/4 cup olive oil
salt
pepper

Steps:

Drain the corn and toss with the rice. Drain and rinse the chickpeas and add to the mixture. Mince the jalapeno, cut the red bell pepper, red onion and cucumber to a 1/2 inch dice and add to the salad. Finely chop the cilantro, zest and juice the lemon and whisk in the olive oil and spices and toss into the salad. Salt and pepper to taste.

Nutrition Facts : Calories 258.9, Fat 10.5, SaturatedFat 2.6, Cholesterol 8.3, Sodium 275.2, Carbohydrate 38, Fiber 5.6, Sugar 3.1, Protein 7.1

BLACK BEAN AND RICE CONFETTI SALAD

Black Bean and Rice Confetti Salad image

This is a super yummy recipe that intrigues your taste buds with a variety of flavors which come together even better the next day. I've tweaked this recipe a bit each time I've made it. Alternatives include swapping orange juice for lime juice or green onions for red.

Provided by ButterflyVioletta

Categories Black Beans

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 (14 1/2 ounce) cans chicken broth
1/2 cup water
1 (1 lb) package long-grain rice (2 cups uncooked)
3 bay leaves
2 (15 ounce) cans black beans, drained, rinsed
2 red bell peppers, diced
1 medium red onion, diced
1 bunch fresh cilantro, chopped
1/2 cup olive oil
6 tablespoons lime juice
3 tablespoons red wine vinegar
3 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon salt

Steps:

Bring chicken broth and water to boil in heavy large saucepan.
Add rice and bay leaves.
Bring to boil.
Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
Transfer rice to large bowl and fluff with fork. (If you have time, chill cooked rice overnight).
Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.
Season salad to taste with salt and pepper.
Cover and refrigerate. Serve chilled.

Nutrition Facts : Calories 337, Fat 10.3, SaturatedFat 1.6, Sodium 432.4, Carbohydrate 50.5, Fiber 7.4, Sugar 1.7, Protein 10.9

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