Southwest Black Bean And Wild Rice Salad Food
BLACK BEAN AND WILD RICE SALAD
I love this cold salad as a light lunch or dinner, or as a side dish in the summer or fall. The orange and herb vinaigrette is really delicious! Dried cherries are a tasty substitution for the dried cranberries. And pecans work well if you don't have cashews.
Provided by SeattleFarmersMarketGirl
Categories Salad Grains Rice Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Toss the red onion, cilantro, black beans, wild rice, dried cranberries, and cashews together in a large mixing bowl.
- Whisk the orange juice, olive oil, tarragon vinegar, Dijon mustard, thyme, cumin, cayenne pepper, salt, and black pepper together in a small bowl; pour over the rice mixture in the mixing bowl and toss to coat. Chill 30 minutes.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 32.8 g, Fat 11.4 g, Fiber 5.6 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 274.5 mg, Sugar 7.7 g
SOUTHWEST BLACK BEAN AND WILD RICE SALAD
Steps:
- Mix beans, lettuces, onions, cucumber, tomato. avocado, chips and cheeses in a large bowl. Combine the seasonings and the wild rice in a separate bowl, mix well. Add to the black bean mixture and mix well. Moisten with French dressing, toss until combined. Serve immediately.
SOUTHWEST RICE AND BEANS FROM ROBERTO MARTIN
This is a wonderful dish that serves well as a main dish, or could easily be served as a side. Full of flavors of the southwest and deliciously eaten using flour or corn tortillas, if desired. I discovered this recipe in Vegan Cooking for Carnivores by Roberto Martin.
Provided by Bev I Am
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the rice:.
- Heat a large sautee pan with tight fitting lid, over high heat.
- Add the oil and allow to come to a shimmer.
- Add rice and stir for 3 minutes.
- Add onion, cook and continue stirring for another 3 minutes.
- Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
- Remove pan from heat and keep rice covered until ready to use.
- For the beans:.
- Heat large soup pot over high heat.
- Add oil and allow to come to a shimmer.
- Add onions and cook, stirring, until onion begins to turn color.
- Add garlic and oregano; cook for 1 minute.
- Reduce heat to medium, add tomatoes, broth, beans and cilantro.
- Allow to simmer until liquid is reduced by half (about 20 minutes).
- Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
- Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
- Serve in shallow bowls and top each serving with sliced avocado.
- Serve with warm tortillas, if desired.
Nutrition Facts : Calories 590.6, Fat 20.4, SaturatedFat 2.4, Sodium 338.4, Carbohydrate 86.8, Fiber 21, Sugar 8.6, Protein 19.5
BLACK BEAN AND RICE SALAD
This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.
Provided by STACEYALISHA
Categories Salad Beans Black Bean Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 28 g, Fat 2.8 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 162 mg, Sugar 4.4 g
SOUTHWESTERN RICE AND BEAN SALAD
This salad has a definite Mexican influence with the beans and picante sauce. I've made it for many get-togethers, and it's been well-received.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours.
Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
SOUTHWEST BLACK BEAN, CORN AND RICE SALAD
So many great things about this dish - it's an easy mix some stuff together kind of recipe, it's vegan and healthy, it's delicious, and it doesn't really require cooking if you get the kind of rice you can just microwave. Oh and it's versatile too. You can switch up the grains (I used a combination or brown rice and barley), add avocado if you like, use it as a side or a main dish, in tacos or burritos, whatever you want. The recipe makes 2-3 side dish servings but it can easily be doubled for a 4-5 person dinner or for a party.
Provided by dishedanddressed
Categories Mexican
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix spices, oil, broth and vinegar in a large bowl.
- Add remaining ingredients and stir until everything is combined and mixed with the dressing. This is best if left to chill in the refridgerator 1-2 hours before serving.
Nutrition Facts : Calories 287.5, Fat 6.4, SaturatedFat 0.9, Sodium 14.3, Carbohydrate 50.6, Fiber 7.6, Sugar 0.2, Protein 8.4
SOUTHWESTERN RICE SALAD
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
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
MIXED BEAN & WILD RICE SALAD
Reach into your storecupboard for pulses and sweetcorn to form the base for this simple side with hot, sweet dressing
Provided by Good Food team
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
- Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.
Nutrition Facts : Calories 367 calories, Fat 2 grams fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
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