Spicy Rice and Red Bean Salad

Featured Ingredients

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Spicy Rice and Red Bean Salad Recipe

  • 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
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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.


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1 Comment

Carroll B

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.