Lima Bean And Basmati Rice Salad Recipes

MEXICAN RICE & BEAN SALAD

Steps:

• Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
• Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.

MIXED BEAN & WILD RICE SALAD

Steps:

• Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
• Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.

LIMA BEAN AND BASMATI RICE SALAD

Steps:

• Mix yogurt and 1 1/2 teaspoons garlic in small bowl. Cover and chill 1 hour. Heat 1 teaspoon oil in heavy medium saucepan over medium heat. Add rice; stir until coated with oil, about 2 minutes. Add curry powder, turmeric and 1 1/2 teaspoons garlic and stir 1 minute. Add 2 cups water and salt and bring to boil. Add lima beans. Reduce heat to medium-low; cover and simmer until rice is tender and water is absorbed, about 15 minutes. Season with salt and pepper. Cool. Stir in remaining olive oil.
• Transfer rice mixture to large bowl. Spoon Tomato-Onion Topping over. Top with 1/4 cup yogurt mixture. Serve, passing remaining yogurt mixture separately.

LIMA BEAN SALAD

Steps:

• For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
• Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
• Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.

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.