Mexican Bean And Rice Salad Recipes

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MEXICAN BEAN SALAD

A colorful, spicy, and refreshing bean and corn salad.

Provided by Karen Castle

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 19



Mexican Bean Salad image

Steps:

  • In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  • In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  • Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
½ tablespoon ground cumin
½ tablespoon ground black pepper
1 dash hot pepper sauce
½ teaspoon chili powder

MEXICAN RICE SALAD

Ruth Bianchi from Apple Valley, Minnesota notes, "The recipe for this delicious, colorful salad has been in my family for years. My mother used to bring it to many different functions, and I'm carrying on her tradition."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 16



Mexican Rice Salad image

Steps:

  • In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl. , In a small skillet, saute the green pepper, onion and carrot in oil until crisp-tender. Add garlic; cook 1 minute longer. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro. , In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture; stir to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 297 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.

1-1/3 cups water
2/3 cup uncooked long grain rice
3/4 cup chopped green pepper
1/2 cup chopped red onion
1 medium carrot, chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 package (16 ounces) frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
2 medium plum tomatoes, chopped
1 cup salted peanuts
1/3 cup minced fresh cilantro
2/3 cup olive oil
1/3 cup lemon juice
1/2 to 1-1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin

MEXICAN RICE AND BEANS

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 15



Mexican Rice and Beans image

Steps:

  • Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

2 tablespoons canola oil
2 cloves garlic, minced
2 green onions, greens and whites sliced
1 jalapeno, minced
2 cups long-grain rice
3 cups low-sodium chicken broth, plus more if needed
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
Two 16-ounce cans pinto beans, drained
One 14.5-ounce can diced tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
3/4 cup grated Cheddar
Chopped fresh cilantro, for serving

RICE AND BEAN SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0



Rice and Bean Salad image

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

MEXICAN RICE & BEAN SALAD

This low-fat spicy salad with Latin American flavours is packed with fresh vegetables for a filling lunch

Provided by Good Food team

Categories     Lunch, Main course

Time 35m

Number Of Ingredients 8



Mexican rice & bean salad image

Steps:

  • Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
  • Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.

Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein

175g/6oz basmati and wild rice
400g can mixed bean salad , drained and rinsed
bunch spring onions , chopped
1 red pepper , deseeded and chopped
1 avocado , chopped
juice 1 lime , plus wedges to serve
1 tbsp Cajun spice mix
small bunch coriander , chopped

MEXICAN BEAN AND CORN RICE SALAD

I got this recipe from my mother-in-law, who got it from a colleague. She knows how much I like light bean and corn salads, so she made it with me in mind, for a bridal shower we were throwing. She thought I would love it, and I did! :) I've got a couple other bean & corn salad recipes I enjoy, but this one is a bit different because of the rice and salsa. Good for you and tastes good, too. Prep time is mostly due to the time it takes to cook the rice.

Provided by Vino Girl

Categories     Brown Rice

Time 2h50m

Yield 7 1/2 cups

Number Of Ingredients 13



Mexican Bean and Corn Rice Salad image

Steps:

  • Combine the salad ingredients in a large bowl.
  • Mix the dressing ingredients in a small bowl or measuring cup.
  • Pour the dressing over the salad, and mix gently.
  • Cover and chill in the refrigerator overnight or at least two hours.

Nutrition Facts : Calories 237.3, Fat 3.4, SaturatedFat 0.6, Sodium 381.1, Carbohydrate 45.3, Fiber 10.2, Sugar 3.5, Protein 10.6

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 3/4 cups frozen corn, thawed
1 cup green pepper, chopped
1 cup fresh grape tomatoes, halved
3 tablespoons onions, chopped
1 cup cooked brown rice, cooled
1/4 cup lemon juice
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon cumin
1 cup mild salsa

MEXICAN BEAN AND RICE SALAD

I'm on a big salad kick and this one is great! Quick, easy & healthy... what more could you want?! Got this from Allrecipes.com.

Provided by Motivated Mama

Categories     Brown Rice

Time 20m

Yield 10 serving(s)

Number Of Ingredients 12



Mexican Bean and Rice Salad image

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 165.4, Fat 1.3, SaturatedFat 0.2, Sodium 273.5, Carbohydrate 33.4, Fiber 6.7, Sugar 2.7, Protein 7.4

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 1/4 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
1/4 cup chopped cilantro leaf
1 teaspoon minced garlic
1 1/2 teaspoons ground cumin
salt, to taste

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