Tex-Mex Rice and Red Bean Salad

Baby Kato


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.

pinch tips: How to Cut Avocado (Like a Pro)




8 (24 hour Cooking time is chilling time)


30 Min


24 Hr


No-Cook or Other


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 Step-By-Step

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.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Other Tag: Healthy
Hashtag: #Tex-Mex - Salad