Easy Black Bean And Rice Salad Recipes

MEXICAN BEAN AND RICE SALAD

Mexican Bean and Rice Salad image

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

Ingredients

2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 lime, zested and juiced
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

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

BLACK BEANS AND RICE

Black Beans and Rice image

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

Steps:

In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

CITRUS BLACK BEAN AND RICE SALAD

Citrus Black Bean and Rice Salad image

I developed this salad from a couple of other recipes that weren't quite tangy enough for my family. The citrus flavor is a nice change of pace from most bean salads.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8-10 servings.

Number Of Ingredients 24

Ingredients

MARINATED BEANS:
1/3 cup olive oil
2 to 3 garlic cloves, minced
2 tablespoons lime juice
2 tablespoons minced fresh parsley or cilantro
4 teaspoons brown mustard
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 can (15 ounces) black beans, rinsed and drained
VEGETABLE COMBO:
2 medium tomatoes, diced
1 small sweet red pepper, julienned
1/2 cup sliced celery
1/2 cup sliced green onions
ORANGE RICE:
1-1/4 cups uncooked converted rice
1 tablespoon olive oil
1 cup chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh parsley or cilantro
1 tablespoon grated orange zest

Steps:

In a bowl, whisk together the first eight ingredients. Add beans; toss to coat. Cover and chill for at least 1 hour. Combine tomatoes, red pepper, celery and onions in another bowl; cover and chill., Meanwhile, in a skillet over high heat, saute rice in oil until golden brown, about 3 minutes. Add broth, juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Place in large bowl; add parsley and orange zest. , Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice.

Nutrition Facts : Calories 217 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

EASY BLACK BEAN AND RICE SALAD

Easy Black Bean and Rice Salad image

Make and share this Easy Black Bean and Rice Salad recipe from Food.com.

Provided by Loves2Teach

Categories < 60 Mins

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

2 (8 7/8 ounce) envelopes of ready to serve cooked spanish rice
2 (15 1/2 ounce) cans black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, drained
1 medium green bell pepper, diced
1/2 cup diced red onion
1/4 cup red wine vinegar
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

Heat rice according to package directions.
Pour into large bowl and let stand 10 minutes to cool.
Stir in black beans and remaining ingredients until well combined.
Cover and chill for at least 30 minutes before serving.

Nutrition Facts : Calories 106.6, Fat 1.8, SaturatedFat 0.3, Sodium 231.4, Carbohydrate 17.6, Fiber 5.9, Sugar 0.7, Protein 6

BLACK BEAN AND RICE SALAD

Black Bean and Rice Salad image

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

Ingredients

2 tomatoes, chopped
1 large red bell pepper, chopped
2 jalapeno peppers, minced
¾ cup lemon juice
1 ¼ teaspoons dried cilantro
¼ teaspoon dried basil
⅛ teaspoon red pepper flakes
1 (15 ounce) can whole kernel corn; drain and reserve liquid
1 (15 ounce) can black beans; drain and reserve liquid
1 tablespoon olive oil
½ cup chopped onion
½ teaspoon minced garlic
1 ½ cups instant brown rice
salt and pepper to taste

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

Mixed bean & wild rice salad image

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

Ingredients

375g rice mix, we used brown basmati & wild rice
2 x 400g cans mixed beans , drained and rinsed
340g can sweetcorn , drained
1 small red onion , finely sliced
2 red peppers , deseeded and diced
zest and juice 1 lime
2 tsp honey
1 red chilli , deseeded and finely sliced
small bunch coriander , leaves picked

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

BLACK BEAN AND RICE SALAD

Black Bean and Rice Salad image

Provided by Tracey Seaman

Categories Salad Bean Onion Pepper Kid-Friendly Quick & Easy Back to School Lunch Corn Fall Healthy Vegan Brown Rice Sugar Conscious Small Plates

Yield Makes 6 cups

Number Of Ingredients 10

Ingredients

1 cup long grain brown rice
1/4 cup extra-virgin olive oil
1 Cubanelle chile or Italian frying pepper, trimmed and cut in 1/3-inch dice
1 medium red onion, finely chopped
3 garlic cloves, smashed, peeled and minced
2 cups freshly cut white corn kernels (from 2 ears) or 1 box (10 ounces) frozen corn, thawed
1 teaspoon kosher salt
1 15-ounce can black beans, rinsed well and drained
1 tablespoon distilled white vinegar
Freshly ground black pepper

Steps:

Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.
Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.
Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.

BLACK BEAN AND RICE SALAD

Black Bean and Rice Salad image

Serve this easy make-ahead salad with a Burrito or any another sandwich. A good way of using up leftover rice. Points 2.

Provided by Dancer

Categories Brown Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked and cooled brown rice
1 (15 ounce) can black beans, rinsed and drained
1/4 cup finely chopped green pepper
salt & freshly ground black pepper, to taste
1/2 cup fat-free Italian salad dressing
1 medium tomatoes, seeded and chopped
8 pitted black olives (optional)
2 tablespoons chopped fresh cilantro

Steps:

In large bowl, combine all ingredients.
Mix.
Cover with plastic wrap and chill completely.
Stir again before serving.

Nutrition Facts : Calories 232.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 167.6, Carbohydrate 46.9, Fiber 5.3, Sugar 2.2, Protein 7.4

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