Best 3 Rice Bean And Corn Salad Recipes
Rice bean and corn salad is a flavorful and nutritious side dish that is perfect for any occasion. With its vibrant colors and textures, this salad is sure to be a hit at your next gathering. The combination of rice beans, corn, tomatoes, avocado, and cilantro creates a delicious and refreshing dish that is packed with protein, fiber, and vitamins. Whether you are looking for a healthy side dish for your next barbecue or a light and refreshing lunch, rice bean and corn salad is the perfect choice.
Check out the recipes below so you can choose the best recipe for yourself!
RICE, PINTO BEAN, AND CORN SALAD
Categories Salad Bean Rice Vegetable Picnic Quick & Easy Corn Summer Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring 2 cups salted water to boil in heavy medium saucepan. Add rice; reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes. Stir in corn. Remove from heat and let stand, covered, 5 minutes. Transfer rice with corn to strainer. Rinse with water to cool. Drain.
- Whisk vinegar and garlic in large bowl. Gradually whisk in oil. Season to taste with salt and pepper. Add rice mixture, pinto beans, cherry tomatoes, green onions, bell pepper, and oregano; toss to combine. Let stand at room temperature 30 minutes to blend flavors. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
MEXICAN RICE, BLACK BEAN AND CORN SALAD WITH SALSA VINAIGRETTE
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.
RICE, BEAN, AND CORN SALAD
Steps:
- Mince garlic and finely chop enough onion to measure 1/2 cup. Cut enough kernels from cob to measure 3/4 cup.
- In a small heavy saucepan with a tight-fitting lid bring water to a boil with garlic, onion, cumin, coriander seeds, and salt. Stir in rice and cook, covered, over low heat 15 minutes. Stir in corn and cook, covered, 3 minutes, or until water is absorbed and rice is just tender. Fluff mixture with a fork and transfer to a large bowl to cool completely.
- Rinse and drain black beans. Stir cilantro into rice with beans, lime juice, and salt and pepper to taste.
Tips
- Use Fresh Ingredients: For the best flavor and texture, use fresh, high-quality ingredients whenever possible. Fresh corn, bell peppers, and cilantro will make a big difference in the taste of your salad.
- Cook the Rice Properly: Be sure to cook the rice according to package directions to ensure that it is cooked through but not overcooked. Fluff the rice with a fork before adding it to the salad.
- Use a Variety of Beans: To add more flavor and texture to your salad, use a variety of beans, such as black beans, kidney beans, and pinto beans. You can also use canned beans, but be sure to rinse them well before adding them to the salad.
- Don't Overdress the Salad: A light dressing is all you need to bring out the flavors of the salad. Use a vinaigrette or a simple olive oil and vinegar dressing. Overdressing the salad will make it soggy and bland.
- Serve the Salad Chilled: This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 3 days.
Conclusion
Rice, bean, and corn salad is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or a snack. It is a great way to use up leftover rice and beans, and it is also a great way to get your daily dose of fruits and vegetables. With a variety of textures and flavors, this salad is sure to please everyone at your table.
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