Spicy Rice and Red Bean Salad Recipe

Average Rating:

Categories: American, Bean, Pulse, Rice, Salad, Side Dish, Spice

Submitted By: The Spice House.

  • 1 can red beans, drained and rinsed
  • 1 1/2 cups brown, basmati rice, cooked
  • 1 medium tomato, diced
  • 1/2 red bell pepper, diced
  • 1/2 bunch fresh cilantro, chopped
  • 1/2 red onion, diced
  • 1 jalepeno pepper, finely diced
  • For the Dressing:
  • 3 tablespoons olive or canola oil
  • 3 tablespoons lemon juice or apple cider vinegar
  • 1 teaspoon ground cumin
  • 2-3 teaspoons chili powder
  • 1/2 teaspoon Old World Central Street Seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Tabasco sauce
Preparation Instructions

Make the dressing. Mix the rice, beans and dressing together, and refrigerate for 8-24 hours. Serve at room temperature.

Helpful Hints

If you have leftovers, use them to make these delicious Spicy Beans and Rice Chilies Rellenos.

Quick Shopping List

Indian Cumin Seed, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.25 oz.
Chili Powder, Mild, Medium, Or Hot
Mild, in a glass jar
1/2 cup shaker jar, net wt. 2.5 oz.
Old World Central Street Seasoning, Regular or Salt-Free
Regular, in a glass jar
In a 1/2 cup shaker jar, net wt. 2.5 oz.
Garlic Powders, Granulated, Roasted or Very Fine Powder
Granulated, in a glass jar
In a 1/2 cup shaker jar, net wt. 3 oz.

Submit Comment

Carroll B. Said:

Gets better every day in the refrigerator until it's gone.

Good for a complete meal at work when one has very little time to eat. Don't bother letting it warm to room temperature, as the recipe suggests. Just eat.

Make it Again? Carroll B. would make this recipe again.