Best 8 Two Bean Rice Salad Recipes

3 BEAN SALAD WITH RICE

Steps:

• Heat up two cups of Minute® Ready to Serve White Rice in the microwave according to packages instructions. Remove film on top and microwave for 90 seconds for two cups. Remove from microwave and let cool.
• Open cans of beans and rinse all the beans in a strainer using cold water.
• Place rinsed beans into a large bowl.
• Add rice to bowl.
• Wash and chop parsley, onion and bell pepper. Add to bowl.
• Pour in dressing and mix all ingredients together.
• Chill in refrigerator until ready to serve. Mix again before serving.
• Whisk together olive oil, red wine vinegar, Dijon, sugar and a sprinkle of salt and pepper. You can adjust sugar and Dijon to personal taste.

BLACK BEAN AND RICE SALAD

Steps:

• In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
• In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
• Combine the rice and vegetable mixture. Salt and pepper to taste and serve.

TWO BEAN SALAD

Steps:

• Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.

KERRY'S BEANY SALAD

Steps:

• In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.
• In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool.
• In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
• To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.

SOUTHWESTERN BEAN AND RICE SALAD

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.

COOL BEANS SALAD

Steps:

• In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

MIXED BEAN & WILD RICE SALAD

Steps:

• Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
• Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.

SOUTHWESTERN RICE AND BEAN SALAD

Steps:

• Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours.