Best 2 Mexican Bean And Rice Salad Recipes

Indulge in the vibrant flavors of Mexican cuisine with this tantalizing bean and rice salad. A harmonious blend of textures and tastes, this salad is a perfect side dish for your next fiesta or a light and refreshing main course. With the goodness of black beans, corn, and bell peppers, this salad is a nutritional powerhouse. The tangy dressing, made with lime juice, cilantro, and cumin, elevates the flavors, leaving you craving more. This recipe is not only delicious but also incredibly easy to make, ensuring a hassle-free culinary experience.

Accompanying this main recipe are two additional variations that cater to different dietary preferences. For those who prefer a vegan option, there's a delightful vegan Mexican bean and rice salad. And for those with a penchant for spicier dishes, the spicy Mexican bean and rice salad offers a fiery kick that will tantalize your taste buds. Each variation boasts unique ingredients and methods, allowing you to explore the diverse flavors of Mexican cuisine. So, get ready to embark on a culinary journey, and let's dive into these irresistible recipes!

Let's cook with our 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 fresh, ripe tomatoes and corn. If you don't have fresh tomatoes, you can use canned diced tomatoes, but be sure to drain them well before adding them to the salad.
If you don't have cooked rice, you can cook it according to the package directions. Or, you can use leftover rice.
To make the salad more flavorful, you can add a variety of spices, such as chili powder, cumin, or paprika.
If you want a spicier salad, you can add a chopped jalapeño pepper or two.
For a vegetarian version of the salad, you can omit the chicken or beef.
You can also add other vegetables to the salad, such as chopped bell peppers, zucchini, or carrots.

Conclusion:

This Mexican Bean and Rice Salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover rice and beans. With its colorful ingredients and flavorful dressing, this salad is sure to be a hit with everyone who tries it.