tex-mex rice and red bean salad
(1 rating)
This recipe has been posted here for play in Culinary Quest - Tex Mex. Recipe found at website: midwestliving.com Chili powder and cumin flavor this hearty, nutritious Tex-Mex dish. Note: When handling hot chile peppers, wear plastic gloves. If bare hands touch the peppers, wash your hands well with soap and water. You don't want to touch your eyes.
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(1 rating)
yield
8 (24 hour Cooking time is chilling time)
prep time
30 Min
method
No-Cook or Other
Ingredients For tex-mex rice and red bean salad
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3 tablespoons lemon juice or apple cider vinegar
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3 tablespoons olive oil
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2 -3 teaspoons chili powder
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1 teaspoon ground cumin
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1/2-1 teaspoon bottled hot pepper sauce
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1/2 teaspoon all-purpose seasoning blend
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1/4 teaspoon salt
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1/8 teaspoon garlic powder
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1/4 teaspoon ground black pepper
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2 cups cooked brown rice or basmati rice, chilled (about 3/4 cup uncooked)
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1 15 - ounce can red beans, rinsed and drained
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3/4 cup seeded and chopped tomato
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1/2 cup chopped red sweet pepper
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1/2 cup chopped red onion
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1/4 cup snipped fresh cilantro or parsley
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1 fresh jalapeno chile pepper*, seeded and finely chopped
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fresh jalapeno chile pepper*, sliced (optional)
How To Make tex-mex rice and red bean salad
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1For 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.
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2In 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.
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Categories & Tags for Tex-Mex Rice and Red Bean Salad:
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