Citrus Black Bean And Rice Salad Recipes

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.

GREEN BEAN-CITRUS SALAD WITH ALMONDS

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.)
• Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds.

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.

CITRUS BLACK BEAN AND RICE SALAD

Steps:

• In a bowl, whisk together the first eight ingredients. Add beans; toss to coat. Cover and chill for at least 1 hour. Combine tomatoes, red pepper, celery and onions in another bowl; cover and chill., Meanwhile, in a skillet over high heat, saute rice in oil until golden brown, about 3 minutes. Add broth, juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Place in large bowl; add parsley and orange zest. , Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice.

CITRUS AND BLACK BEAN SALAD

Steps:

• Combine all ingredients. Serve.

CITRUS SHRIMP, RICE, AND BLACK BEAN SALAD

Steps:

• In a small saucepan bring water and salt to a boil and simmer zests 1 minute. With a slotted spoon transfer zests to a cutting board. Add shrimp to cooking water and simmer, covered, 2 minutes, or until just cooked through. With slotted spoon transfer shrimp to a colander to drain. Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed, about 20 minutes.
• While rice is cooking, cut zests into julienne strips and in a large bowl stir together with orange and lime juices, vinegar, cumin, and red pepper flakes. Halve shrimp lengthwise and add to zest mixture, tossing to coat. Chill mixture, covered, 15 minutes. Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.
• Just before serving, add romaine and salt and pepper to taste and toss salad.

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

SOUTHWEST BLACK BEAN SALAD WITH CITRUS DRESSING

Steps:

• Make the dressing: In a small bowl, whisk together all dressing ingredients. Set aside.
• Finely dice bell pepper, red onion, and tomatoes. Roughly chop cilantro, large stems removed. Place in a large bowl.
• Add black beans (rinsed and drained) and sweet corn (thawed if frozen) to bowl.
• Pour dressing over top and toss to combine.
• Best if chilled 1 hour (or longer) before serving.
• Stir well before serving, as some dressing will settle at the bottom. Top with diced avocado right before serving if desired.