Easy Black Bean And Rice Salad Recipes

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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

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

BLACK BEAN AND RICE SALAD



Black Bean and Rice Salad image

This black bean and rice salad is a flavorful, colorful salad with South of the border flavors. Feel free to add corn to the salad for extra color.

Provided by Diana Rattray

Categories     Lunch     Salad

Time 15m

Yield 6

Number Of Ingredients 13

1 can/15 ounce black beans (drained and rinsed)
2 cups long-grain rice (cooked and chilled)
1 green bell pepper (finely chopped)
1/2 red bell pepper (finely chopped)
1 tomato (seeded and chopped)
2 to 3 green onions (finely chopped)
3 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon cumin
1/4 teaspoon black pepper
Garnish: fresh chopped parsley or cilantro

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

Nutrition Facts : Calories 483 kcal, Carbohydrate 81 g, Cholesterol 0 mg, Fiber 27 g, Protein 24 g, SaturatedFat 1 g, Sodium 1380 mg, Sugar 5 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD



Caribbean-Style Black Bean and Rice Salad image

Categories     Salad     Bean     Onion     Pepper     Rice     Low/No Sugar     Summer     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 11

1/2 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon minced garlic
2 1/2 cups cooked long-grain white rice (about 1 cup raw), cooled
1 15-ounce can black beans, rinsed, drained
3/4 cup chopped red bell pepper
3/4 cup chopped yellow bell pepper
3/4 cup chopped green onions
Lettuce leaves (optional)

Steps:

  • Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
  • Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
  • Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.

EASY BLACK BEAN AND RICE SALAD



Easy Black Bean and Rice Salad image

Make and share this Easy Black Bean and Rice Salad recipe from Food.com.

Provided by Loves2Teach

Categories     < 60 Mins

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

2 (8 7/8 ounce) envelopes of ready to serve cooked spanish rice
2 (15 1/2 ounce) cans black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, drained
1 medium green bell pepper, diced
1/2 cup diced red onion
1/4 cup red wine vinegar
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Heat rice according to package directions.
  • Pour into large bowl and let stand 10 minutes to cool.
  • Stir in black beans and remaining ingredients until well combined.
  • Cover and chill for at least 30 minutes before serving.

Nutrition Facts : Calories 106.6, Fat 1.8, SaturatedFat 0.3, Sodium 231.4, Carbohydrate 17.6, Fiber 5.9, Sugar 0.7, Protein 6

MEXICAN BEAN AND RICE SALAD



Mexican Bean and Rice Salad image

Quick, fresh and tasty. I love the ingredients of this recipe.

Provided by TaraV1976

Categories     Salad     Grains     Rice Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 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
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

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 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 g

BLACK BEAN AND RICE SALAD



Black Bean and Rice Salad image

Categories     Salad     Bean     Herb     Pepper     Rice     Side     Summer     Bon Appétit     Sugar Conscious

Yield Serves 12

Number Of Ingredients 16

2 14 1/2-ounce cans chicken broth
1/2 cup water
1 1-pound package long-grain rice
2 bay leaves
2 15-ounce cans black beans, drained, rinsed
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
1/2 cup olive oil
3 tablespoons orange juice
2 tablespoons red wine vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
Lettuce leaves
Fresh cilantro sprigs

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.

BLACK BEAN & RICE SALAD



Black Bean & Rice Salad image

Make and share this Black Bean & Rice Salad recipe from Food.com.

Provided by Dancer

Categories     Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups cooked black beans or 2 cups canned black beans, rinse & drained,checked
2 cups cooked rice
1 1/2 cups fresh cilantro
1/4 cup lime juice
3/4 cup oil
1/2 cup chopped onion
2 cloves garlic, crushed
salt
fresh ground black pepper

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.

Nutrition Facts : Calories 611.6, Fat 41.6, SaturatedFat 5.5, Sodium 4.8, Carbohydrate 51, Fiber 8.3, Sugar 1.2, Protein 10.3

BROWN RICE AND BLACK BEAN SALAD



Brown Rice and Black Bean Salad image

This is one of our summer staples. It goes together quickly and easily; it's good for you and yummy. It's also very versatile. The first night it's a stand-alone salad; the second night, heat a portion in a pan with an additional canned veggie and it's a side dish. If you have a favorite veggie, add that; if you hate corn, leave it out. Have fun and eat without guilt!

Provided by Ammaliatrice

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 24

Number Of Ingredients 12

1 ½ cups uncooked brown rice
3 cups water
1 tablespoon extra virgin olive oil
½ teaspoon salt
1 (14.5 ounce) can collard greens, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can green peas, rinsed and drained
1 (15.25 ounce) can corn kernels, drained
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 16 g, Fat 1.7 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 324.2 mg, Sugar 1.7 g

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