Best 2 Mexican Bean And Rice Salad Recipes

Mexican Bean and Rice Salad is a colorful and flavorful dish that is perfect for any occasion. Made with a medley of cooked beans, rice, and fresh vegetables, this salad is packed with nutrients and is a great source of fiber and protein. It is a versatile dish that can be served as a main course or a side dish, and can be easily customized to suit your taste preferences. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, Mexican Bean and Rice Salad is sure to be a hit.

Here are our top 2 tried and tested recipes!

MEXICAN BEAN AND RICE SALAD

Mexican Bean and Rice Salad image

Quick, fresh and tasty. I love the ingredients of this recipe.

Provided by TaraV1976

Categories Salad Grains Rice Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

Ingredients

2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 lime, zested and juiced
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

Steps:

In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
Refrigerate salad for 1 hour, toss again, and serve.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 g

MEXICAN RICE, BLACK BEAN AND CORN SALAD WITH SALSA VINAIGRETTE

MEXICAN RICE, BLACK BEAN AND CORN SALAD WITH SALSA VINAIGRETTE image

Categories Salad Side Quick & Easy Healthy Simmer

Yield 4 people

Number Of Ingredients 11

Ingredients

One 6 oz. package Farmhouse® Mexican Rice
One 15.5 oz. can black beans, drained and rinsed
1 cup frozen corn, cooked and cooled
1 red bell pepper, diced
1 cup shredded jack and cheddar cheese blend
Salsa Vinaigrette:
2 Tablespoons lime juice
2 Tablespoons red wine vinegar
1/4 cup salad oil
1 tomato, chopped
1/4 cup cilantro, chopped

Steps:

Prepare rice according to package directions. Let cool. In medium bowl, combine all salsa ingredients and mix well. Combine all remaining ingredients with cooled rice then toss with vinaigrette. Chill for 2 hours before serving.

Tips:

For the best flavor, use freshly cooked beans and rice. If you're using canned beans, be sure to rinse and drain them well before using.
Feel free to add other vegetables to the salad, such as chopped bell peppers, onions, or corn.
For a spicier salad, add a pinch of cayenne pepper or chili powder to the dressing.
If you don't have any cilantro on hand, you can substitute parsley.
Serve the salad immediately, or chill it in the refrigerator for later.

Conclusion:

This Mexican bean and rice salad is a healthy and delicious dish that's perfect for a summer potluck or picnic. It's also a great way to use up leftover beans and rice. With its colorful ingredients and zesty dressing, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this Mexican bean and rice salad a try.