Best 2 Southwestern Rice And Bean Salad Recipes

When it comes to quick and easy weekday meals, there are few options that can beat a flavorful and hearty rice and bean salad. In this article, we'll be exploring the best southwestern rice and bean salad recipe, a zesty and colorful dish that combines the bold flavors of the Southwest with the convenience of pantry staples. With its medley of tender rice, hearty beans, crisp vegetables, and a tangy dressing, this salad makes for a satisfying lunch, dinner, or side dish that's sure to please the whole family.

Let's cook with our recipes!

SOUTHWESTERN RICE AND BEAN SALAD

Southwestern Rice and Bean Salad image

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

Ingredients

2 cups cold cooked long grain rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup sliced green onions with tops
1/2 cup picante sauce
1/4 cup prepared Italian salad dressing
1 teaspoon ground cumin

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.

SOUTHWESTERN BEAN AND RICE SALAD

Southwestern Bean and Rice Salad image

We enjoy fajitas and tacos, but finding a good side dish to go with them wasn't easy—until this recipe came along. — Stephanie Liston, Ankeny, Iowa

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3 cups cooked long grain rice, cooled
1 can (16 ounces) kidney beans, rinsed and drained
1 medium green pepper, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup lime juice
1/4 cup chopped green onions
2 tablespoons canola oil
1 tablespoon minced fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin

Steps:

In a large bowl, combine the rice, beans, green pepper and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving.

Nutrition Facts : Calories 154 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 404mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

Use a variety of beans. This will give your salad a more complex flavor and texture. Some good options include black beans, kidney beans, pinto beans, and garbanzo beans.
Don't overcook the rice. You want the rice to be cooked through, but not mushy. Otherwise, you end up with a salad that's more like a soup.
Use fresh vegetables. This will give your salad a brighter flavor and more nutrients. If you can, buy your vegetables from a local farmer's market or organic grocery store.
Don't be afraid to experiment with different flavors. This is a great recipe to play around with and make it your own. Some good additions include chopped cilantro, diced jalapenos, or a splash of lime juice.
Make ahead of time. This salad is even better the next day, so it's a great option for meal prep or potlucks.

Conclusion:

Southwestern rice and bean salad is simple, flavorful, and versatile. It's a great way to use up leftover rice and beans, and it's also a healthy and delicious meal on its own. With a few simple ingredients and a little bit of time, you can create a salad that will please everyone at your table.