Rice and Red Bean Salad
- Makes: 8 servings
- Hands On 30 mins
- Total Time 5 hrs
Chili powder and cumin flavor this hearty, nutritious Tex-Mex dish from The Spice House in Milwaukee.
Ingredients
-
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)
Directions
- 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.
- 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.
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
(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