Rice Pinto Bean And Corn Salad Food

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MEXICAN BROWN RICE SALAD



Mexican Brown Rice Salad image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

2 ears corn, husked
Olive oil, for brushing
1 cup cooked brown rice
2 (15-ounce) cans pinto beans, drained and rinsed
1 red bell pepper, seeded and finely chopped
1 bunch green onions, sliced
1 small jalapeno, seeds and rib removed, diced
3 tablespoons olive oil
Juice of 1 lime
1 teaspoon cumin
1 clove garlic, finely chopped
3 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper
1 cup crumbled queso fresco or feta cheese

Steps:

  • Preheat the grill to medium-high heat.
  • Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob.
  • Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl.
  • In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Fold dressing into the veggies and top with the crumbled cheese and toss.

Nutrition Facts : Calories 336 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 3 milligrams, Sodium 422 milligrams, Carbohydrate 41 grams, Fiber 11 grams, Protein 16 grams, Sugar 5 grams

SOUTHWESTERN WILD RICE SALAD IN BREAD BOWLS



Southwestern Wild Rice Salad in Bread Bowls image

Looking for a Southwestern dinner using wild rice and pinto beans? Then check out this distinctive salad served in bread bowls - ready in just 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 12

1 cup cooked wild rice
1 cup cooked brown or white rice
3 tablespoons chopped fresh cilantro
1 can (15 to 16 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (4 ounces) chopped green chilies, drained
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon ground cumin
1/4 teaspoon pepper
4 large Kaiser rolls (about 3 1/2 inches in diameter)
1/2 cup shredded part-skim mozzarella cheese (2 ounces)

Steps:

  • Mix wild rice, brown rice, cilantro, beans, corn and chilies in medium bowl. Mix vinegar, mustard, cumin and pepper; toss with rice mixture.
  • Cut 1/2-inch-thick slice from tops of rolls. Remove bread from inside of each roll, leaving 1/2-inch shell on side and bottom. Reserve bread trimmings for another use.
  • Spoon rice mixture into rolls. Sprinkle with cheese.

Nutrition Facts : Calories 485, Carbohydrate 95 g, Cholesterol 10 mg, Fiber 13 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1190 mg

PINTO BEANS AND RICE



Pinto Beans and Rice image

I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.-Linda Romano, Mt. Airy, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 large onion, chopped
2 tablespoons vegetable oil
3/4 cup ketchup
2 to 4 tablespoons brown sugar
1 teaspoon prepared mustard
1 teaspoon Liquid Smoke, optional
1 teaspoon salt
1/4 teaspoon pepper
3 cups cooked long grain rice
2 cans (15 ounces each) pinto beans, rinsed and drained

Steps:

  • In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 263 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 6g protein.

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