Southwestern Rice and Black Bean Salad

Vegetarian Rice and Black Bean Salad Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Servings: 4-6 |

Vegetarian diet

Introduction

Southwestern Rice and Black Bean Salad is a delicious and nutritious dish that combines the flavors of the American Southwest with the health benefits of whole grains, beans, and fresh vegetables. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

This recipe is inspired by the traditional flavors of Southwestern cuisine, which is known for its bold and spicy flavors. The combination of rice, black beans, corn, and fresh vegetables is a staple in many Southwestern dishes, and this salad puts a modern twist on a classic recipe.

Ingredients

2 cups cooked long-grain white or brown rice
1.5 cups fresh cooked or canned drained corn kernels
15 oz (425 g) can black beans, rinsed and drained
4 scallions, chopped
2 large tomatoes, diced
1 medium cucumber, diced
1 large jalapeño pepper, seeded and minced (optional)
2 tbsp vegetable oil
juice of 2 limes
2 tbsp chopped fresh cilantro
2 tsp dried oregano
1 tsp ground cumin
0.5 tsp freshly ground pepper
0.5 tsp salt

How to prepare

In a large bowl, combine all the ingredients. Mix gently but thoroughly. Cover and chill for at least 15 minutes to allow the flavors to blend. (This can be prepared up to 2 days ahead. Bring to room temperature before serving.) Just before serving, fluff the salad with a fork.

Variations

Add diced bell peppers or roasted red peppers for extra flavor and color.
Substitute quinoa or couscous for the brown rice for a different texture.
Add a squeeze of fresh lime juice or a drizzle of hot sauce for a tangy kick.

Cooking Tips & Tricks

Be sure to rinse and drain the black beans thoroughly to remove excess salt and starch.

- For a spicier salad, leave the seeds in the jalapeño pepper. For a milder flavor, remove the seeds before mincing.

- To save time, you can use pre-cooked rice or a rice cooker to prepare the long-grain brown rice.

Serving Suggestions

This salad can be served on its own as a light lunch or as a side dish for grilled chicken or fish. It also pairs well with avocado slices or a dollop of Greek yogurt on top.

Cooking Techniques

The key to making this salad is to mix the ingredients gently but thoroughly to ensure that the flavors are evenly distributed. Be sure to chill the salad for at least 15 minutes before serving to allow the flavors to blend.

Ingredient Substitutions

If you don't have fresh tomatoes, you can use canned diced tomatoes instead. You can also substitute frozen corn for fresh corn kernels if needed.

Make Ahead Tips

This salad can be prepared up to 2 days ahead of time and stored in the refrigerator. Just be sure to bring it to room temperature before serving and fluff it with a fork to refresh the flavors.

Presentation Ideas

Serve this salad in a large bowl or on a platter garnished with fresh cilantro leaves and lime wedges for a colorful and appetizing presentation.

Pairing Recommendations

This Southwestern Rice and Black Bean Salad pairs well with grilled meats, seafood, or tofu. It also goes well with a side of tortilla chips or a green salad.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the salad for a few minutes or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of this Southwestern Rice and Black Bean Salad contains approximately 250 calories, making it a light and healthy option for a meal or side dish.

Carbohydrates

This salad is a great source of carbohydrates, with the rice, black beans, and corn providing a healthy dose of complex carbs that will keep you feeling full and satisfied.

Fats

The vegetable oil in this recipe provides healthy fats that are essential for brain function and overall health. This salad is a great way to incorporate healthy fats into your diet.

Proteins

Black beans are a great source of plant-based protein, making this salad a nutritious option for vegetarians and vegans. The combination of rice and beans also provides a complete protein source.

Vitamins and minerals

This salad is packed with vitamins and minerals, thanks to the fresh vegetables like tomatoes, cucumbers, and scallions. These ingredients provide essential nutrients like vitamin C, vitamin K, and potassium.

Alergens

This recipe is free of common allergens like dairy, nuts, and gluten, making it a safe option for those with food allergies or sensitivities.

Summary

Overall, this Southwestern Rice and Black Bean Salad is a nutritious and delicious option for a light and healthy meal. It provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals, making it a well-rounded dish.

Summary

Southwestern Rice and Black Bean Salad is a flavorful and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. Packed with whole grains, beans, and fresh vegetables, this salad is a healthy and satisfying option for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a warm summer day, and I was visiting my friend Maria in her cozy adobe home in the heart of the Southwest. As soon as I walked into her kitchen, the enticing aroma of spices and herbs filled the air, making my mouth water in anticipation.

Maria greeted me with a warm smile and a hug, and then she set to work preparing a dish that would forever change my perception of Southwestern cuisine. She called it Southwestern Rice and Black Bean Salad, a vibrant and colorful dish that combined the bold flavors of the region with the freshness of the ingredients.

As I watched Maria effortlessly chop vegetables and mix the ingredients together, I couldn't help but marvel at her skill and expertise in the kitchen. She told me that the recipe was passed down to her from her grandmother, who had learned it from a wise old woman in a small village in Mexico many years ago.

Maria explained that the key to the dish was the perfect balance of flavors and textures. The sweetness of the corn and bell peppers, the earthiness of the black beans, and the heat of the jalapenos all came together in a harmonious symphony of taste. She added in a handful of cilantro and a squeeze of lime juice, and the dish was complete.

As we sat down to enjoy our meal, I couldn't help but savor every bite of the Southwestern Rice and Black Bean Salad. The flavors exploded in my mouth, and I could feel the warmth of the sun and the richness of the earth in every spoonful.

After that day, I knew that I had to learn how to make this incredible dish for myself. Maria graciously shared the recipe with me, and I set to work perfecting my own version of the Southwestern Rice and Black Bean Salad.

Over the years, I have made this dish countless times, experimenting with different ingredients and techniques to make it my own. I have added in roasted red peppers for extra sweetness, swapped out the black beans for pinto beans for a different texture, and even tried adding in some grilled chicken for a protein boost.

Each time I make the Southwestern Rice and Black Bean Salad, I am transported back to that sunny day in Maria's kitchen, surrounded by the sights and smells of the Southwest. I am grateful for the knowledge and wisdom that has been passed down to me through this recipe, and I am proud to share it with my friends and family.

As I sit here now, writing down the story of how I learned to make this incredible dish, I am reminded of the power of food to bring people together, to create memories and traditions that will last a lifetime. And I am grateful for the opportunity to continue the legacy of this beloved recipe, passing it on to future generations so that they too can experience the magic of Southwestern cuisine.