Best 2 Yellow Rice Black Bean Salad Recipes

Indulge in a vibrant and flavorful journey with our tantalizing Yellow Rice and Black Bean Salad. This delectable dish combines the vibrant hues of yellow rice, the earthy richness of black beans, and a symphony of fresh vegetables, all tossed in a tangy and refreshing vinaigrette. Embark on a culinary adventure as we present three irresistible variations to suit every palate.

1. **Classic Yellow Rice and Black Bean Salad**: Experience the timeless flavors of this traditional salad. Perfectly cooked yellow rice and tender black beans are complemented by a medley of crisp bell peppers, juicy tomatoes, and aromatic cilantro. The zesty vinaigrette enhances the natural flavors, creating a harmonious balance of tanginess and sweetness.

2. **Southwestern-Inspired Yellow Rice and Black Bean Salad**: Embark on a Southwestern escapade with this vibrant salad. Black beans and yellow rice join forces with roasted corn, sweet bell peppers, and a hint of chili powder. The zesty vinaigrette is infused with lime juice and cumin, adding a delightful Tex-Mex twist.

3. **Tropical Yellow Rice and Black Bean Salad**: Transport your taste buds to a tropical paradise with this refreshing salad. Sweet pineapple, juicy mango, and crunchy cashews mingle with yellow rice and black beans. The tangy vinaigrette is infused with coconut milk and lime, evoking the essence of an island getaway.

Each variation promises a unique culinary experience, catering to diverse preferences and dietary needs. Whether you're a vegetarian seeking a hearty and satisfying meal or a lover of bold flavors craving a zesty dish, these Yellow Rice and Black Bean Salads are sure to delight.

Check out the recipes below so you can choose the best recipe for yourself!

YELLOW RICE & BLACK BEAN SALAD

Yellow Rice & Black Bean Salad image

Chipotle peppers turn up the heat on a colorful rice dish brimming with black beans. It can be served hot or cold.-Rose Rodwell, Bergen, New York

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 13

Ingredients

4 teaspoons ground cumin, divided
1/4 cup lime juice
2 tablespoons plus 1-1/2 teaspoons canola oil
1/2 teaspoon ground turmeric
1-1/2 cups water
1 cup uncooked basmati rice
1 teaspoon salt
4 green onions, sliced
1 can (15 ounces) black beans, rinsed and drained
1 small green pepper, chopped
1/2 cup chopped roasted sweet red peppers
1/3 cup minced fresh cilantro
1-1/2 teaspoons chopped chipotle pepper in adobo sauce

Steps:

Place three teaspoons cumin in a small skillet; cook over medium heat for l minute or until aromas are released. Stir in lime juice and oil; set aside., In a large saucepan, combine turmeric and remaining cumin. Cook over medium heat for 1 minute or until aromatic. Add the water, rice and salt; bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed. Cool. Stir in onions and half of the lime juice mixture., In a large bowl, combine the remaining ingredients. Add the rice mixture and remaining lime juice mixture; toss to coat.

Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BLACK BEAN AND YELLOW RICE SALAD

BLACK BEAN AND YELLOW RICE SALAD image

Number Of Ingredients 17

Ingredients

For Rice:
3 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 1/2 cups long-grain rice
2 3/4 cups water
1 bay leaf
1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
1 green bell pepper, chopped
2 tomatoes, diced
1 tablespoon wine vinegar
1/4 cup chopped fresh parsley
1 lime, quartered, for serving (optional)

Steps:

FOR RICE: In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, black pepper and rice. Cook, stirring frequently, for 2 minutes. Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf. TO SERVE: In a large bowl, combine the rice, beans, bell pepper and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar and parsley. Toss gently to combine. Serve with lime wedges, if using.

Tips:

Cook the rice perfectly: For the best results, rinse the rice thoroughly before cooking. This will remove the starch and help the rice cook evenly. Use a 2:1 ratio of water to rice and bring the water to a boil before adding the rice. Reduce heat to low, cover, and simmer for 18 minutes, or until all the water has been absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Use fresh, flavorful ingredients: The quality of your ingredients will have a big impact on the flavor of your salad. Use fresh, ripe vegetables and herbs, and choose a flavorful black bean variety. If you can, use homemade black beans instead of canned beans. They have a much better flavor and texture.
Don't overmix the salad: Once you've combined all of the ingredients, be careful not to overmix the salad. Overmixing can make the rice and beans mushy. Gently toss the salad until everything is evenly combined.
Let the salad chill before serving: This will allow the flavors to meld and the salad to become more flavorful. For the best results, chill the salad for at least 30 minutes before serving.

Conclusion:

This yellow rice and black bean salad is a delicious, healthy, and easy-to-make dish that is perfect for summer gatherings. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you serve it as a main course or a side dish, this salad is sure to be a hit.