Spicy Rice and Red Bean Salad | Midwest Living
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Spicy Rice and Red Bean Salad

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Spicy Rice and Red Bean Salad

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  • Makes: 8 servings
  • Prep 30 mins
  • Chill 4 hrs to 24 hrs
  • Stand 30 mins

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Chili powder, hot pepper sauce, and jalapenos provide the spicy heat for this healthy, high-fiber side dish.

Ingredients

  • 3 tablespoons lemon juice or apple cider vinegar
  • 3 tablespoons olive oil, canola oil or salad oil
  • 2 -3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2-1 teaspoon bottled hot pepper sauce
  • 1/2 teaspoon all-purpose seasoning blend
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups cooked brown rice or basmati rice, chilled (about 3/4 cup uncooked)
  • 1 15 - ounce can red beans, rinsed and drained
  • 1 large tomato, seeded and chopped
  • 1/2 chopped red sweet pepper
  • 1/2 cup chopped red onion
  • 1/4 cup snipped fresh cilantro or parsley
  • 1 fresh jalapeno chile pepper*, seeded and finely chopped
  • Fresh jalapeno chile pepper*, sliced (optional)

Directions

  1. For dressing: In a screw-top jar, combine lemon juice, oil, chili powder, cumin, pepper sauce, Old World Central Street Seasoning, salt, garlic powder and black pepper. Cover and shake well. Set aside.
  2. In a large bowl, combine rice, beans, tomato, sweet pepper, onion, cilantro and jalapeno. Shake dressing; pour dressing over the rice mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours. Let salad stand at room temperature 30 minutes before serving. If you like, garnish with additional fresh jalapeno slices.

Note

  • When handling hot chile peppers, wear plastic gloves. If bare hands touch the peppers, wash your hands well with soap and water.

Nutrition Facts

(Spicy Rice and Red Bean Salad)

Servings Per Recipe 8, fiber (g) 5, sodium (mg) 386, chol. (mg) 0, Fat, total (g) 6, cal. (kcal) 159, carb. (g) 23, pro. (g) 4

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