Rice and Red Bean Salad | Midwest Living

Rice and Red Bean Salad

Rice and Red Bean Salad

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  • Makes: 8 servings
  • Hands On 30 mins
  • Total Time 5 hrs

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Chili powder and cumin flavor this hearty, nutritious Tex-Mex dish from The Spice House in Milwaukee.


  • 3 tablespoons lemon juice or apple cider vinegar
  • 3 tablespoons olive 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 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
  • 3/4 cup seeded and chopped tomato
  • 1/2 cup 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)


  1. For dressing: In a screw-top jar, combine lemon juice, oil, chili powder, cumin, pepper sauce, seasoning blend, 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 and pour over 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 desired, garnish with additional fresh jalapeno slices.


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

Nutrition Facts

(Rice and Red Bean Salad)

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

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