Yellow Rice Black Bean Salad Recipes

BLACK BEANS, CORN, AND YELLOW RICE

Steps:

• Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

YELLOW RICE SALAD WITH ROASTED PEPPERS AND SPICY BLACK BEANS

Steps:

• Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.
• Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.
• Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.
• Mound bean mixture in center of platter. Surround with rice salad.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

BLACK BEAN AND RICE SALAD

Steps:

• In a serving bowl, combine the black beans with the cold cooked rice, green and red bell peppers, chopped tomato, and chopped green onion.
• In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, sugar, cumin, and pepper.
• Add the dressing mixture to beans and rice and stir gently to blend ingredients.
• Garnish with parsley or fresh chopped cilantro. Cover and refrigerate until thoroughly chilled.
• Toss and serve. Variations Add about 1/2 cup of cooked whole kernel corn to the salad along with the black beans. Add a few tablespoons of chopped fresh cilantro to the salad with the vegetables. Serve the salad on fresh avocado wedges. Replace the green onion with 3 tablespoons of finely chopped red onion. You Might Also Like Tex-Mex Black Bean and Corn Salad​​ Classic Cajun Rice Salad Chopped Vegetable and Rice Salad With Lemon Dressing

YELLOW RICE

Steps:

• Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes.
• Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans.
• Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
• Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
• Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
• If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve.
• Yield: about 4 side dish servings

BLACK-BEAN AND YELLOW-RICE SALAD

Steps:

• In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat.
• Add the onion & peppers; cook, stirring occasionally, until translucent, about 7 minutes.
• Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, oregano and rice.
• Cook, stirring frequently, for 2 minutes.
• Add the water or broth and bay leaf; bring to a simmer.
• Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes.
• Remove the bay leaf.
• In a large glass or stainless-steel bowl, combine the rice, beans, bell pepper, and tomatoes.
• Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley.
• Toss gently to combine.
• Serve with lime wedges, if using.

BLACK BEAN AND RICE SALAD

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.

BLACK BEAN & YELLOW RICE SALAD

Steps:

• Heat 2 tablespoons of the oil over moderately low heat in a medium saucepan.
• Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Stir in garlic, turmeric, cumin, 3/4 teaspoons of the salt, black pepper, and rice.
• Cook, stirring frequently, for 2 minutes.
• Add water and bay leaf and bring to a simmer.
• Cover and reduce heat to low and cook for about 20 minutes, until all the liquid is absorbed and the rice is done.
• Remove bay leaf.
• In a large glass or stainless-steel bowl, combine rice, beans, bell peppers, and tomatoes.
• Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, vinegar, vermouth (if using)and parsley.
• Toss gently to combine.
• Serve with lime wedges, if using.