Southwest Rice and Bean Salad with Sweet and Spicy Dressing
User Reviews
4.5
Southwest Rice and Bean Salad with Sweet and Spicy Dressing
Description
The Southwest Rice and Bean Salad combines a base of cooked rice with black beans, pinto beans, corn, cooked chicken pieces, and fresh green onions. The variety of beans lends a firm, creamy texture, contrasting with the tender rice and juicy corn kernels. The addition of cubed chicken adds protein and substance to the salad, making it satisfying for a meal.
The dressing blends fresh lime juice, red wine vinegar, and brown sugar for acidity and sweetness, while minced pickled jalapeño peppers provide heat and flavor complexity. Chili powder and cumin add smoky and earthy spice notes, homogenizing the flavors. Blending the dressing ingredients finely with a blender distributes the peppers evenly, ensuring a consistent spice level.
This salad can be adapted by mixing different rice varieties or adding chopped fresh cilantro and swapping green onions for red onions. It serves well as a side dish at warm or room temperatures, suitable for casual meals or picnics.
The recipe notes encourage experimenting with ingredient proportions and rice types, providing flexibility based on available ingredients or personal preference.
Ingredients
- 5 cups rice warm or at room temperature (white, brown, wild rice or a combination, cooked
- 2 teaspoons salt
- 1 (15-ounce) (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) (15-ounce) can pinto beans drained and rinsed
- 2 cups chicken cooked, cubed
- 1 (12-ounce) (12-ounce) can corn drained
- 4 green onions chopped
Dressing:
- ¼ cup lime juice fresh
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar packed
- ⅔ cup canola oil
- 4 jalapeño peppers found in the glass jars next to the olives, usually, pickled, rounds
- 2 teaspoons chili powder
- 1 teaspoon cumin
Instructions
- Combine all of the salad ingredients together in a large bowl.
- Combine dressing ingredients in blender until peppers are finely minced. Toss with salad.
- Serve warm or at room temperature.
Notes
- This salad adapts well to different rice types, such as combining wild and brown rice for added texture.
- Fresh cilantro and switching green onions for red onions can alter flavor profiles to suit taste.
- Doubling the dressing creates a saucier salad if preferred.
- The dressing blends pickled jalapeños finely to spread heat evenly throughout the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 Servings
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 559kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 23g | 46% |
| Fat | 23g | 35% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 746mg | 31% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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