FIESTA RICE AND BEAN SALAD
My entire family loves this salad-especially when I fix it with fresh-picked sweet corn. The summery ingredients and fragrant cilantro make it a good match for a barbecued main course. -Diane Lynch, Sugar Grove, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Prepare rice mix according to package directions; cool. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add corn; cover and cook for 5-6 minutes or until tender. Drain corn and rinse in cold water., In a large bowl, combine the rice, corn, beans, onions, peppers, cilantro and olives. Combine the salad dressing, lime juice and pepper; drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 155 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
FIESTA BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 8h15m
Yield 16 to 18 servings
Number Of Ingredients 11
Steps:
- Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
- Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.
FIESTA VEGETABLE SALAD
A friend shared this recipe with me. Not only does it look pretty, it can be made ahead and kept in the refrigerator for several days.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- In a large bow, combine the vegetables; set aside. In a saucepan, heat the sugar, vinegar, oil, water, salt and pepper over medium heat until sugar is dissolved. Pour warm dressing over vegetables; toss to coat. Cover and refrigerate for 2 hours or overnight. Serve with a slotted spoon.
Nutrition Facts :
MEXICAN FIESTA RICE
Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well
Provided by Tom Kerridge
Categories Dinner, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
- Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.
Nutrition Facts : Calories 164 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
FIESTA RICE SALAD
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
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 BLACK BEAN SALAD
After building up hearty appetites, the crew on my husband's commercial fishing boat enjoys sitting down to this slightly spicy salad. It's a real crowd-pleaser.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first four ingredients. In a small bowl, whisk together dressing ingredients. Pour over black bean mixture. Cover and chill for at least 2 hours.
Nutrition Facts : Calories 131 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
FIESTA RICE SALAD
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
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
BLACK AND RED FIESTA BEANS WITH RICE
This is low fat with tons of flavor and fiber. A quick, easy weeknight meal. Serve with corn chips and a green salad. From Quick Fix Meals with Robin Miller on foodnetwork.com.
Provided by KelBel
Categories Brown Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice according to package directions.
- Meanwhile, combine remaining ingredients in a large saucepan and set pan over medium-high heat.
- Bring to a simmer. Fold in rice and season to taste with salt and black pepper.
Nutrition Facts : Calories 479.1, Fat 3.1, SaturatedFat 0.5, Sodium 816.8, Carbohydrate 96.3, Fiber 17, Sugar 9.5, Protein 20.4
GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING
Inspired by the combination of peanut sauce with vegetables in southeast Asia, found in dishes such as gado gado in Indonesia and summer rolls in Vietnam, this streamlined salad would work just as well as a vegetarian main dish to eat with rice or noodles. The green beans are cooked for only a short while so that they stay crunchy. If you prefer floppy beans, you can cook them longer. And if you want something more refreshing and don't want to turn on the stove, you can skip the beans altogether and use cut-up cucumbers and tomatoes instead.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, weeknight, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
- Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.
FIESTA SIDE SALAD
"Perfect for a buffet, picnic or potluck, this colorful side can be served at room temperature," says Michelle Chicoine of Missoula, Montana. "You'll want to make extra because the flavors only get better the second day!" TASTY TIP Toasting whole cumin seeds and then grinding them adds extra flavor to this salad. If you don't have whole cumin seeds, substitute 1/4 teaspoon of ground cumin-don't toast.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook rice according to package directions. Meanwhile, in a large bowl, combine the corn, beans, onions and jalapenos. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well., Stir rice into corn mixture. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 206 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
FIESTA BEAN SALAD
Make and share this Fiesta Bean Salad recipe from Food.com.
Provided by lazyme
Categories Black Beans
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, whisk together oil and lime juice.
- Add cilantro, cumin, salt and pepper to taste, mixing well.
- Stir in beans, bell pepper, corn, onion, and jalapeno pepper.
- Taste and adjust seasoning.
- To serve, garnish with cilantro sprigs.
- Serve at room temperature.
Nutrition Facts : Calories 168.6, Fat 5.3, SaturatedFat 0.8, Sodium 5.6, Carbohydrate 25.1, Fiber 7.4, Sugar 2.2, Protein 7.4
FIESTA SALAD
Make and share this Fiesta Salad recipe from Food.com.
Provided by Shellbelle
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare lettuce as usual for salad.
- Drain and rinse beans and add to lettuce.
- Add shredded cheese, tomatoes, and salad dressing.
- Chill for at least 4 hours.
- Add crushed Fritos just before serving.
Nutrition Facts : Calories 367.3, Fat 28.4, SaturatedFat 18, Cholesterol 89.3, Sodium 556.4, Carbohydrate 6, Fiber 1.9, Sugar 2.8, Protein 22.9
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- In a small bowl, stir together lime juice, oil, salsa, cumin and salt. In a large bowl, stir together rice and corn, breaking up any rice clumps.
- Pour lime-juice mixture over rice mixture and stir well to coat. Add beans, bell pepper, tomatoes and scallions, and toss gently to combine.
- Just before serving, pit, peel and dice avocado, and stir gently into salad. Sprinkle with cilantro, if desired, and serve.
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