Southwestern Rice Salad Recipes

SOUTHWESTERN RICE SALAD

Southwestern Rice Salad image

This meatless salad makes a robust side dish, filling lunch or satisfying snack. Try spooning some into low-fat tortillas for a main course. If you're counting fat grams, it's also tasty without the olives.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

2 cups cooked long grain rice, cooled
1 cup cooked wild rice, cooled
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1/2 cup diced red onion
1/2 cup diced green pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/2 cups chunky salsa
1/2 cup reduced-fat Italian salad dressing
1 teaspoon ground cumin
1/4 teaspoon salt

Steps:

In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine salsa, salad dressing, cumin and salt; shake well. , Pour over rice mixture and stir to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 236 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 642mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

SOUTHWESTERN RICE

Southwestern Rice image

I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 cup uncooked long grain rice
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups frozen corn (about 10 ounces), thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained

Steps:

In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.

Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.

SOUTHWESTERN RICE SALAD

Southwestern Rice Salad image

Southwestern Rice Salad is a yummy side or meatless main dish. Rice, black beans, corn, and peppers are mixed in a lightly seasoned dressing.

Provided by JB @ The Grateful Girl Cooks!

Categories Main Course Salad Salad/Side Dish

Time 30m

Number Of Ingredients 16

Ingredients

1⅓ cups water
⅔ cup long grain white rice (, uncooked)
1 Tablespoon vegetable oil
¾ cup chopped green bell pepper
½ cup chopped red onion (or shallot)
1 medium carrot (, peeled and chopped)
3 large garlic cloves (, minced)
16 ounces frozen corn (, thawed)
15 ounces canned black beans (, rinsed and drained)
2 medium Roma tomatoes (, chopped)
1 cup salted peanuts
⅓ cup fresh cilantro (, finely chopped)
⅔ cup extra virgin olive oil
⅓ cup fresh lemon juice
¾ teaspoon ground cayenne pepper
½ teaspoon ground cumin

Steps:

Place rice in a saucepan with water; bring water to a boil. Reduce heat to low, cover pan. Simmer rice (covered) on low heat for 15 minutes; remove pan from heat. Let rice sit (covered), for 5 minutes; rinse rice with cold water; drain. Put rice in large serving bowl.
TIP: If you want to save time, do the following steps while rice is cooking. In large skillet, heat vegetable oil on medium. Add green pepper, red onion, carrots, and minced garlic. Sauté until crisp-tender (4-5 minutes), stirring often so garlic won't burn. Add to rice; stir.
Add corn, beans, tomatoes, peanuts and cilantro to rice; stir to combine.
Use a wire whisk or fork to fully mix olive oil, lemon juice, cayenne and ground cumin in a small bowl. Mix well to ensure oil and juice are fully combined. Pour dressing over salad; toss well, to coat. Cover and refrigerate salad until time to serve. Store leftovers, covered, in refrigerator up to 4-5 days. Enjoy!

Nutrition Facts : ServingSize 1 (1/12th of total), Calories 305 kcal, Carbohydrate 28 g, Protein 8 g, Fat 20 g, SaturatedFat 4 g, Sodium 198 mg, Fiber 5 g, Sugar 1 g

SOUTHWEST RICE SALAD

Southwest Rice Salad image

This healthy salad has lots of taste and eye appeal. Add more or less jalapenos to suit your own heat preference. Most people like it this way and I serve some hot sauce on the side for the heat lovers.

Provided by Geema

Categories Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups cooked rice
1 (16 ounce) can black beans, rinsed and drained
1 (12 ounce) can white corn, drained
1 bunch green onion, chopped
1/3 cup canola oil
1/4 cup fresh squeezed lime juice (3-4 limes)
2 tablespoons apple cider vinegar
1 tablespoon packed brown sugar
2 -3 pickled jalapeno peppers, seeded and chopped
2 teaspoons chili powder
2 teaspoons ground cumin
salt
1 bunch fresh cilantro, chopped
1 ripe tomatoes, chopped

Steps:

In a large bowl, combine the rice, beans, corn and onions.
Toss to mix.
In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
Pour the dressing over the rice mixture and mix well.
Garnish with the cilantro and chopped tomatoes.
This salad can be made 1-2 days in advance and served either cold or room temperature.

SOUTHWESTERN RICE SALAD

Southwestern Rice Salad image

Credited to Lundberg Family farms, from the book "The Color Code." Personally, I would use brown rice in this recipe for the health benefits. The other flavors are strong enough that it should not matter if you are used to white rice.

Provided by Roosie

Categories Brown Rice

Time 10m

Yield 8 cups

Number Of Ingredients 12

Ingredients

1 cup rice, cooked and cooled
1 cup corn
1 1/4 cups black beans (approx.)
1 1/4 cups mild salsa
3/4 cup green onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/4 cup sliced black olives
2 teaspoons cumin
1/4 cup fresh cilantro, chopped (optional)
2 cloves garlic, minced
2 tablespoons lime juice (fresh, please!)

Steps:

Combine all ingredients in a large bowl.
Chill (overnight is best) and serve.

Nutrition Facts : Calories 175, Fat 1.3, SaturatedFat 0.2, Sodium 286.8, Carbohydrate 36.7, Fiber 4.9, Sugar 3.2, Protein 5.9

SOUTHWESTERN RICE SALAD

Southwestern Rice Salad image

Who knew a cold rice salad could be so flavorful? It is when you toss it with a Southwestern-style mix of beans, corn and salsa.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield Makes 16 servings, about 3/4 cup each.

Number Of Ingredients 8

Ingredients

1 pkg. (14 oz.) instant white rice
1 can (15 oz.) black beans, drained, rinsed
1 cup corn
1 medium red pepper, chopped
3 green onions, sliced
1 cup KRAFT Italian Dressing
1 cup TACO BELL® Thick & Chunky Salsa
1 cup lightly crushed tortilla chips

Steps:

Prepare rice as directed on package. Place in large bowl; cool.
Add beans, corn, peppers, onions, dressing and salsa; mix lightly. Cover and refrigerate at least 1 hour or until ready to serve.
Top with crushed chips just before serving.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING

Southwest Rice and Corn Salad with Lemon Dressing image

Provided by Bon Appétit Test Kitchen

Categories Side Picnic Vegetarian Quick & Easy High Fiber Lemon Avocado Corn Bell Pepper Healthy Low Cholesterol Potluck Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 8 side-dish servings

Number Of Ingredients 10

Ingredients

1 cup long-grain white rice
1/4 cup fresh lemon juice
4 tablespoons olive oil, divided
1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 cup chopped fresh poblano chiles or green bell pepper
1 cup diced seeded yellow bell pepper
1 cup 1/2-inch cubes yellow zucchini
1 avocado, halved, peeled, diced
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro

Steps:

Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.

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