Best 6 Curried Rice And Bean Salad Recipes
Embark on a culinary journey to relish Curried Rice and Bean Salad, a delectable plant-based dish that tantalizes taste buds with its vibrant flavors and textures. This wholesome salad combines the goodness of hearty rice, protein-rich beans, and an array of crisp vegetables, all harmonized by a luscious creamy curry dressing. As a main course or a delightful side, this dish promises a symphony of flavors that will leave you craving for more. Dive into the article to uncover more variations of this versatile salad, including a zesty Lemon-Tahini Dressing and a refreshing Avocado-Cilantro Dressing. Whether you seek a delightful vegetarian lunch or a vibrant potluck contribution, these recipes cater to your culinary desires. Get ready to savor the Curried Rice and Bean Salad experience, and let your taste buds rejoice!
Here are our top 6 tried and tested recipes!
RICE AND BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 cup minced red onion in cold water, 10 minutes; drain and rinse. Grate 4 halved plum tomatoes into a bowl. Add 3 tablespoons olive oil, the juice of 1 orange, 1/2 teaspoon cayenne, 1 diced bell pepper, the onion, 1 drained can pinto beans and 1 teaspoon salt. Stir in 2 cups cold cooked rice and some chopped cilantro and scallion. Season with salt and pepper.
- Calories: 336; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein:10 grams; Total carbohydrates: 48 grams; Sugar: 8 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 693 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 336 calorie, Fat 12 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 693 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 10 grams, Sugar 8 grams
CURRIED RICE AND BEAN SALAD
Make and share this Curried Rice and Bean Salad recipe from Food.com.
Provided by PalatablePastime
Categories Rice
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix yogurt, and curry powder together in a small bowl; season to taste with salt and black pepper.
- Combine remaining ingredients in a salad bowl.
- Pour dressing over salad and toss to mix.
- Marinate salad, refrigerated, for 2 hours, before serving.
CURRY RICE SALAD
Studded with veggies and crunchy apple, curry rice salad is a perfect potluck side dish recipe or make-ahead lunch. Use freshly cooked or leftover rice.
Provided by Elise Bauer
Categories Salad Make-ahead Curry Rice Rice Salad Salad
Time 1h10m
Number Of Ingredients 17
Steps:
- Cook the brown rice: Put 1 cup raw brown rice in a pot, add 1 3/4 cups of water, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.
Nutrition Facts : Calories 242 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 25 g, Fat 10 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CURRIED RICE SALAD
This is a refreshing alternative to potato salad. I rely on dishes like this often for open houses or entertaining friends.-Pat Medley, Fayetteville, Arkansas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine water, rice, butter and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Cool. Add peas, celery and onions. In a small bowl, combine mayonnaise, chutney and curry powder; add to rice mixture and stir well. Serve in a lettuce-lined bowl if desired.
Nutrition Facts :
CURRIED BEAN SALAD
Beans are perfect for a budget meal. This cool, tangy salad is a hit when our six children and nine grandchildren come to eat.-Veta Chapman, St. Clair, Michigan
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Return beans to pan; add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid. Place beans in a large bowl; add onions, carrots and radishes. In another bowl, whisk dressing ingredients. Pour over bean mixture and toss gently. Cover and refrigerate for several hours or overnight.
Nutrition Facts :
CURRIED RICE AND BEANS
Make and share this Curried Rice and Beans recipe from Food.com.
Provided by xtalline
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice with broth and curry separately. Saute onion, garlic until soft.
- add remaining ingredients, add rice. Serve.
Tips:
- For the best flavor, use fresh, ripe vegetables.
- If you don't have cooked beans, you can use canned beans. Just be sure to rinse them well before using.
- Feel free to add other vegetables to this salad, such as chopped cucumber, bell pepper, or zucchini.
- This salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least an hour before serving.
- This salad is a great way to use up leftover rice and beans.
Conclusion:
Curried rice and bean salad is a delicious, healthy, and easy-to-make dish that is perfect for a summer potluck or picnic. It is also a great way to use up leftover rice and beans. With its colorful vegetables and flavorful dressing, this salad is sure to be a hit with everyone who tries it.
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