Bright And Light Rice N Bean Salad Recipes
RICE AND BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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
VEGETABLE RICE SALADS WITH BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 57m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a 2-quart saucepan bring salted water to a boil and add rice and boil, uncovered, stirring occasionally, until cooked, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
- In a saucepan of boiling salted water, blanch beans and carrots for 1 or 2 minutes, drain in a sieve and shock in ice bath. Drain vegetables well.
- In a large bowl whisk together lemon juice, mustard, salt, and pepper. Add oil in a stream and whisk until emulsified. Add rice, blanched vegetables, celery, bell pepper, scallions, and chickpeas, toss well and adjust seasoning. Add dill and parsley. Serve on bed of arugula.
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- Add the rice, water and pinch of salt to a small pot over a high heat. Set the heat to high and bring the rice to a boil.
- Once boiling, turn the heat down medium or medium-low to maintain a gentle simmer. Add a fitted lid and let cook about 10-12 minutes until the liquids have mostly evaporated.
- Keep the lid on, but remove the rice from the heat. Set aside for about 5 minutes then remove the lid and fluff up the rice.
- Make the Vinaigrette: Combine all of the vinaigrette ingredients in a small cup or jar and whisk until well combined. Taste and season with more salt, pepper and lemon juice as needed. Set aside.
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