Spicy Rice and Red Bean Salad | Midwest Living

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.


  • 3 tablespoons lemon juice or apple cider vinegar
  • 3 tablespoons olive oil, canola oil or salad oil
  • 2 -3 teaspoons The Spice House Chili Powder or chili powder
  • 1 teaspoon The Spice House Freshly Ground Cumin or ground cumin
  • 1/2-1 teaspoon bottled hot pepper sauce
  • 1/2 teaspoon The Spice House Old World Central Street Seasoning or other all-purpose seasoning blend
  • 1/4 teaspoon salt
  • 1/8 teaspoon The Spice House Granulated Garlic Powder or 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
  • Toasted pita bread wedges (optional)


  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. Serve with pita wedges, if you like. Makes 8 side-dish servings.


  • 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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