Black Bean And Rice Confetti Salad Recipes

CONFETTI RICE SALAD

Confetti Rice Salad image

A versatile salad using vegetables, beans, corn, peppers, and brown rice. You can dress it up or down depending on what's in your vegetable bin. A real hit at parties and so different from salads made from pasta, potatoes or slaw. I cook a double recipe of brown rice for a weeknight dinner using turmeric for color and save the rest for a weekend salad..

Provided by ChandraSoleil

Categories Brown Rice

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups cooked brown rice
1 (15 ounce) can corn
1 (15 ounce) can chickpeas
1 jalapeno pepper
1/2 red bell pepper
1/2 red onion
1/2 cucumber
1/2 cup cilantro
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cardamom
1/2 cup feta cheese
1 lemon
1/4 cup olive oil
salt
pepper

Steps:

Drain the corn and toss with the rice. Drain and rinse the chickpeas and add to the mixture. Mince the jalapeno, cut the red bell pepper, red onion and cucumber to a 1/2 inch dice and add to the salad. Finely chop the cilantro, zest and juice the lemon and whisk in the olive oil and spices and toss into the salad. Salt and pepper to taste.

Nutrition Facts : Calories 258.9, Fat 10.5, SaturatedFat 2.6, Cholesterol 8.3, Sodium 275.2, Carbohydrate 38, Fiber 5.6, Sugar 3.1, Protein 7.1

CONFETTI BEAN AND RICE SALAD

Confetti Bean and Rice Salad image

This salad, incorporating healthful beans, brown rice and crunchy veggies, is so pretty and tasty. I have called for pre-cooked brown rice and not taken it into account in the cooking time of this recipe.

Provided by evelynathens

Categories < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup olive oil or 1/2 cup salad oil
3 tablespoons white vinegar
1 tablespoon prepared mustard or 1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dried onion, minced (or 1/2 teaspoon if using granules)
1/4 teaspoon dried garlic granules (or 1 small clove, very finely chopped)
1 (15 ounce) can red kidney beans, drained
2 cups brown rice, precooked
1 cup cherry tomatoes or 1 cup grape tomatoes
1 cup parsley or 1 cup cilantro, finely chopped
1/2 cup carrot, chopped into size of kidney beans
1/2 cup yellow bell peppers or 1/2 cup orange bell pepper, chopped into size of kidney beans
1/2 cup cheddar cheese, cut into cubes size of kidney beans
1/3 cup red onion, finely chopped

Steps:

Whisk all dressing ingredients together. Set aside.
Combine all salad ingredients and toss in vinaigrette. Taste and adjust seasoning, adding more salt and vinegar, if you feel it necessary.
Allow salad to marinate in refrigerator for 1/2 an hour before serving. Toss again before serving.

Nutrition Facts : Calories 464.8, Fat 21.3, SaturatedFat 3.9, Cholesterol 7.4, Sodium 1264.1, Carbohydrate 56.2, Fiber 9.4, Sugar 3.2, Protein 14.7

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

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