Best 2 Southwestern Rice And Bean Salad Recipes

**Southwestern Rice and Bean Salad: A Refreshing and Flavorful Summer Dish**

Dive into the vibrant flavors of the Southwest with our tantalizing Southwestern Rice and Bean Salad. This delightful dish is a symphony of textures and tastes, featuring fluffy rice, tender beans, crisp vegetables, and a zesty dressing that brings it all together. It's perfect for warm-weather gatherings, potlucks, or a light and refreshing lunch. Discover three variations of this salad, each offering a unique twist to satisfy your taste buds. From a classic Southwestern version to a spicy fiesta-style salad and a tangy citrus-infused option, there's something for everyone to savor. Get ready to embark on a culinary adventure with our Southwestern Rice and Bean Salad, a dish that will transport you to the heart of the Southwest with every bite.

Here are our top 2 tried and tested 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 cooked rice and beans for a quick and easy meal prep.
Choose a variety of colorful vegetables to add crunch and flavor to the salad.
Feel free to experiment with different types of beans, such as black beans, kidney beans, or pinto beans.
Add some chopped cilantro or parsley for a fresh herb flavor.
Serve the salad with a side of sour cream, guacamole, or salsa for extra flavor.

Conclusion:

This Southwestern rice and bean salad is a delicious and healthy dish that is perfect for a summer picnic or potluck. It is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!