Santa Fe Rice Salad Recipes

SANTA FE RICE SALAD

Santa Fe Rice Salad image

This Easy Rice Salad Recipe delivers a punch of Santa Fe flavor and vibrant color to your plate!

Provided by Sheila Thigpen

Categories Salad

Time 45m

Number Of Ingredients 15

Ingredients

2 cups cooked brown rice (chilled)
3/4 cup black beans (rinsed and drained)
1 cup grape tomatoes (diced)
1 ear fresh corn (steamed and cut from the cob)
1 medium orange bell pepper (diced)
3 green onions (sliced)
1 medium lime (juice and zest) (~ 1/4 cup )
1/4 cup olive oil
2 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic (minced)
1/4 teaspoon kosher salt
1 teaspoon lime zest
1 small avocado (diced)
1/4 cup chopped cilantro (optional)

Steps:

In a large salad bowl, gently toss together the cooked rice, beans, corn, bell pepper, tomato, and green onions. Save the avocado to add after chilling.
Juice and zest the lime. Add the juice to a small bowl along with the olive oil, honey, Dijon mustard, and garlic, whisking until well combined. Taste and season with salt to your preference.
Add the lime zest to the bowl with the salad ingredients and pour the vinaigrette all over, tossing gently.
Cover and chill for at least 30 minutes, or up to 24 hours. Just before serving, gently stir in diced avocado and chopped cilantro, if desired.

Nutrition Facts : ServingSize 1 Servings, Calories 285 kcal, Carbohydrate 36 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Sodium 115 mg, Fiber 7 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 12 g

SANTA FE SALAD

Santa Fe Salad image

From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 17

Ingredients

2-1/2 cups cut fresh green beans
1 cup minced fresh cilantro
1/4 cup fat-free sour cream
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
Dash cayenne pepper
2 cups frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 small sweet red pepper, finely chopped
1 small red onion, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

SANTA FE BEANS AND RICE

Santa Fe Beans and Rice image

One of my favorite frozen weight watchers dinners is Santa Fe Beans and Rice. This is my knock off version that comes pretty close.

Provided by KelBel

Categories White Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups cooked white rice
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (10 ounce) can of diced Mexican-style tomatoes (like Rotel)
1 cup salsa
1 cup low-fat sour cream
2 cups shredded reduced-fat Mexican cheese blend, divided
1 small red onion, chopped
1 (2 1/4 ounce) can sliced ripe olives, drained

Steps:

Preheat oven to 350.
In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.
Transfer to a greased 2 quart baking dish and top with onions and olives.
Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.

Nutrition Facts : Calories 196.7, Fat 5, SaturatedFat 2.5, Cholesterol 11.8, Sodium 408, Carbohydrate 32.6, Fiber 4.9, Sugar 1.4, Protein 6.9

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