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.

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★★★★★ 1 vote
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)


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.
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.

About this Recipe

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