Black Bean And Aztec Brown Rice Blend Rice Salad Food

BLACK BEAN & RICE SALAD

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.

BLACK BEAN AND AZTEC (BROWN RICE BLEND) RICE SALAD

Steps:

• Combine salad ingredients in medium size bowl. (except the salsa).
• Combine dressing ingredients in small bowl and wisk. Adjust to suit personal taste.
• Mix dressing with rice and bean mixture.
• When serving top with 1 tablespoon salsa and a bit more cilantro.
• Eat healthy!

BLACK BEAN AND RICE SALAD

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

CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD

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.

HERBED RICE AND SPICY BLACK BEAN SALAD

Steps:

• Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
• Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
• Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.

BROWN RICE AND BLACK BEAN SALAD

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.

BLACK BEAN AND RICE SALAD

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.

AZTEC BLACK BEAN SALAD (VEGAN, LOW FAT)

Steps:

• In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
• In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, red pepper flakes, and chipotle. I use a hand held immersion blender for this.
• Pour over salad and toss gently to mix.

BLACK BEAN AND RICE SALAD

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.

BLACK BEAN AND RICE SALAD

Steps:

• Bring a medium saucepan of salted water to a boil. Add the rice and cook, stirring occasionally, just until tender, about 25 minutes. Drain and rinse well with cold water until cool. Transfer to a large bowl.
• Heat 2 tablespoons of the oil in the same saucepan over medium heat until hot. Add the chile, onion and garlic and stir until slightly softened, about 3 minutes. Add the corn and salt and cook, stirring, just until heated through, about 1 minute. Transfer the vegetables to the bowl with the rice and toss to mix.
• Add the beans, the remaining 2 tablespoons oil and the vinegar and toss well. Season with plenty of pepper and toss again.

BROWN RICE WITH SALSA AND BLACK BEANS

Steps:

• Cook the brown rice according to package instructions. If you want to make a cold dish spread it on a cookie sheet to cook fast. Put rice into a mixing bowl and add the salsa, black beans and cumin. Toss all ingredients together and serve either warm or refrigerate and serve cold.