Fiestaricesalad Recipes

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FIESTA RICE SALAD



Fiesta Rice Salad image

You will not find an easier recipe than this healthy and fresh Fiesta Rice Salad that you can have on the table in just 15 minutes!

Provided by Aubrey

Categories     Side Dish

Time 15m

Number Of Ingredients 10

2 cups cooked white rice (cooled)
15 ounces canned black beans (drained)
3/4 cup frozen corn (thawed (see note))
2 Roma tomatoes (seeded and diced)
1/4 cup cilantro (minced)
3 tablespoons red onion (peeled and minced)
1/4 cup lime juice (freshly squeezed)
2 tablespoons avocado oil
1 teaspoon ground cumin
Salt and pepper (to taste)

Steps:

  • Add the rice, black beans, corn, tomatoes, cilantro, and red onion to a large mixing bowl. Stir to combine.
  • In a small bowl, whisk together the lime juice, avocado oil, and cumin. Pour over the salad and stir to coat.
  • Season with salt and pepper to taste and stir once more. Serve immediately or refrigerate until ready to serve.

Nutrition Facts : Calories 203 kcal, Carbohydrate 34 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Sodium 275 mg, Fiber 6 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

FIESTA RICE SALAD



Fiesta Rice Salad image

You just can't lose with this winning combination of cumin, lime juice, and cilantro. Munch on this for a lovely light lunch, or pair it with your favorite Mexican dish for a super-satisfying dinner.

Provided by Shannon Smith

Categories     Rice Sides

Time 15m

Number Of Ingredients 11

1 can(s) black beans, rinsed & drained
2 c cooked brown rice
1 red or yellow bell pepper, chopped
1 green pepper, chopped
2 stalks celery, chopped
3-4 scallions, sliced
1 c fresh cilantro, chopped
3/4 c salsa
1/3 c italian dressing
juice of 1 lime
1 tsp cumin

Steps:

  • 1. Put rice in a mixing bowl (rice should not be warm, let it cool completely or refrigerate to cool if necessary).
  • 2. Add all other ingredients and mix thoroughly.
  • 3. Refrigerate for 1 hour & serve.

FIESTA RICE SALAD



Fiesta Rice Salad image

Another lunch box favorite of mine. From Beverly Mills & Alicia Ross of "Desperation Dinners."

Provided by Impera_Magna

Categories     Brown Rice

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1 (15 ounce) can black beans
2 cups pre- cooked brown rice
1 medium red bell pepper (or yellow bell pepper, for 1 cup chopped)
1 medium green bell pepper (for 1 cup chopped)
2 stalks celery (for 1 cup chopped)
3 -4 scallions (for 1/2 cup chopped)
1 cup fresh cilantro leaves (for 1/2 cup chopped)
3/4 cup mild mexican picante sauce or 3/4 cup salsa
1/3 cup Italian salad dressing
1 lime, juice of
1 teaspoon ground cumin

Steps:

  • Pour beans into colander; rinse with cool tap water; drain.
  • Pour rice into medium bowl. Seed and chop peppers and celery into bite sized pieces; add to bowl.
  • Mince scallions, using all the whites and enough tender green tops to make 1/2 cup; add to bowl.
  • Chop cilantro leaves; add to bowl.
  • Add drained black beans; set bowl aside.
  • Pour the picante sauce and dressing into 2 cup glass measure. Add lime juice and cumin; stir to mix well.
  • Pour dressing over rice and vegetables and stir gently until the salad is mixed well.
  • Serve at once or chill til ready to serve. Leftovers can be refrigerated in air tight container for up to four days.
  • NOTE: The rice needs to be cold. If you do not have precooked rice, cook according to package directions and rinse under cold tap water until rice is cool. Drain rice and place in freezer to continue cooling while you cut up the veggies.

FIESTA RICE SALAD



Fiesta Rice Salad image

A recipe I pulled from All You Magazine. Looks like a nice refreshing summer salad. Putting here for safe keeping.

Provided by SloppyJoe

Categories     Brown Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup fresh lime juice (about 4 limes)
3 tablespoons olive oil
3 tablespoons roasted tomato salsa
1 teaspoon cumin
1/2 teaspoon salt
2 cups cooked brown rice, cold
1 cup corn
2 (15 ounce) cans black beans, rinsed and drained
1 red bell pepper, seeded and diced
1 cup small cherry tomatoes, halved
3 scallions, thinly sliced
1 avocado
1 tablespoon fresh cilantro, chopped

Steps:

  • In a small bowl, stir together lime juice, oil, salsa, cumin and salt.
  • In a larger bowl, stir together rice and corn, breaking up any clumpy rice.
  • Pour lime juice mixture over rice mixture, stir well to combine. Add beans, bell pepper, tomatoes and scallions. Gently toss.
  • Just before serving, pit and dice avocado and stir into salad. Sprinkle with cilantro and serve.

Nutrition Facts : Calories 546.2, Fat 20, SaturatedFat 3, Sodium 376.3, Carbohydrate 77.8, Fiber 21.1, Sugar 5.2, Protein 19.3

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

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