Best 3 Rice Bean And Corn Salad Recipes
Indulge in a culinary journey with this vibrant Rice, Bean, and Corn Salad, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable salad is a symphony of fresh, wholesome ingredients, featuring fluffy rice, tender beans, crisp corn, and a medley of chopped vegetables. Dressed in a zesty vinaigrette that awakens your senses, this dish is a symphony of flavors.
As you savor each bite of this delightful salad, you'll be treated to a refreshing crunch from the crisp red bell pepper and sweet corn, a satisfying chew from the tender black beans, and a burst of umami from the crumbled feta cheese. The fresh cilantro adds a herbaceous touch, while the tangy vinaigrette brings everything together in a harmonious dance of flavors.
This versatile salad is not only a culinary delight but also a nutritional powerhouse. The combination of rice, beans, and corn provides a hearty dose of complex carbohydrates, protein, and fiber, keeping you feeling satisfied and energized. The vegetables contribute essential vitamins, minerals, and antioxidants, making this salad a guilt-free indulgence.
Whether you're seeking a light and refreshing lunch option, a flavorful side dish for your dinner spread, or a healthy snack to munch on, this Rice, Bean, and Corn Salad is sure to please. Its vibrant colors, delightful textures, and bold flavors will make it a favorite in your recipe repertoire. So, don your apron, gather your ingredients, and let's embark on a culinary adventure together.
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, 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.)
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:
- Choose the right rice: Use a short-grain rice, such as sushi rice or arborio rice, which will hold its shape well in the salad.
- Cook the rice properly: Be sure to cook the rice according to the package directions. If the rice is undercooked, it will be too hard; if it is overcooked, it will be too mushy.
- Use fresh vegetables: Fresh vegetables will give the salad the best flavor and texture. If you can, buy organic vegetables to avoid pesticides and herbicides.
- Don't overdress the salad: A little bit of dressing goes a long way. If you add too much dressing, the salad will be soggy and oily.
- Serve the salad immediately: Rice salad is best served immediately after it is made. If you need to make it ahead of time, store it in the refrigerator for up to 2 hours before serving.
Conclusion:
Rice bean and corn salad is a delicious and healthy side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its colorful ingredients and refreshing flavor, this salad is sure to be a hit at your next party or potluck.
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