Black Bean And Aztec Brown Rice Blend Rice Salad Recipes

BROWN RICE AND BLACK BEAN SALAD

Steps:

• Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.
• Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

MEXICAN BEAN AND RICE SALAD

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.

BLACK BEAN & RICE SALAD

Steps:

• Mix the beans, rice, and cilantro together in a bowl.
• Place the lime juice in a small bowl and whisk in the oil.
• Add the onion and garlic and toss with the rice and beans.
• Add salt and pepper to taste.

VEGAN FORBIDDEN RICE SALAD

Steps:

• Begin by roasting your diced potato, sweet potato and butternut squash. Toss in olive oil, salt, pepper, and baked on a parchment lined baking tray in an oven preheated to 200 degrees Celsius for 45 minutes. Give it a toss half way through baking. Let cool slightly.
• In a deep saucepan, combine your black rice and water. Bring to boil, then turn down to a simmer, cover with a lid and let cook for 30 minutes.
• Once 30 minutes has passed, turn the stove off and leave the rice in the covered pot for another 15 minutes. Do not open the lid!
• Tip rice into a large bowl, and combine with sun-dried tomato, walnuts, cranberries, and carrot. Toss to mix well.
• Add red cabbage, arugula and baby spinach to the salad and toss to combine. Don't do this too early as you don't want the residual heat of the rice to wilt your greens.
• To make your dressing, combine apple cider vinegar, dijon mustard, salt/pepper, agave nectar and extra virgin olive oil in a small jar.
• Cover with a lid and shake to combine and emulsify dressing. Pour over your salad and toss to combine.
• Enjoy!

BLACK BEAN AND AZTEC (BROWN RICE BLEND) RICE SALAD

Steps:

• Combine salad ingredients in medium size bowl. (except the salsa).
• Combine dressing ingredients in small bowl and wisk. Adjust to suit personal taste.
• Mix dressing with rice and bean mixture.
• When serving top with 1 tablespoon salsa and a bit more cilantro.
• Eat healthy!

BLACK BEANS WITH BROWN RICE

Steps:

• In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.

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

BLACK BEAN AND RICE SALAD

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. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve.