Fiesta Rice And Bean Salad Recipes

FIESTA RICE AND BEAN SALAD

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.

FIESTA RICE SALAD

Steps:

• 1. Put rice in a mixing bowl (rice should not be warm, let it cool completely or refrigerate to cool if necessary).
• 2. Add all other ingredients and mix thoroughly.
• 3. Refrigerate for 1 hour & serve.

FIESTA RICE SALAD

Steps:

• In a small bowl, stir together lime juice, oil, salsa, cumin and salt.
• In a larger bowl, stir together rice and corn, breaking up any clumpy rice.
• Pour lime juice mixture over rice mixture, stir well to combine. Add beans, bell pepper, tomatoes and scallions. Gently toss.
• Just before serving, pit and dice avocado and stir into salad. Sprinkle with cilantro and serve.

FIESTA BEAN SALAD

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.

FIESTA RICE SALAD

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.

BLACK BEAN FIESTA SALAD

Steps:

• In a large bowl, combine the beans, corn, peppers, onion, celery and cheese. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss gently to coat. Cover and chill for 2 hours or overnight.

FIESTA BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first four ingredients. In a small bowl, whisk together dressing ingredients. Pour over black bean mixture. Cover and chill for at least 2 hours.