The recipe Southwestern Rice and Pinto Bean Salad

Made From Scratch Recipes

Southwestern Rice and Pinto Bean Salad recipe is a Lunch meal that takes 1 minutes to make. If you enjoy for Lunch, you will like Southwestern Rice and Pinto Bean Salad!

Southwestern Rice and Pinto Bean Salad

Southwestern Rice and Pinto Bean Salad Recipe
Southwestern Rice and Pinto Bean Salad

Southwestern Rice and Pinto Bean Salad

What Course Is Southwestern Rice and Pinto Bean Salad?

Southwestern Rice and Pinto Bean Salad is for Lunch.


How Long Does Southwestern Rice and Pinto Bean Salad Recipe Take To Prepare?

Southwestern Rice and Pinto Bean Salad takes 20 minutes to prepare.


How Long Does Southwestern Rice and Pinto Bean Salad Recipe Take To Cook?

Southwestern Rice and Pinto Bean Salad takes 1 minutes to cook.


How Many Servings Does Southwestern Rice and Pinto Bean Salad Recipe Make?

Southwestern Rice and Pinto Bean Salad makes 6 servings.


What Are The Ingredients For Southwestern Rice and Pinto Bean Salad Recipe?

The ingredients for Southwestern Rice and Pinto Bean Salad are:

1 cup Wehani brown rice, (see Note) or brown basmati rice
2-2 1/2 cups water
2 teaspoons cumin seeds, or 1 teaspoon ground cumin
1/4 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 large clove garlic, crushed and peeled
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 15-ounce cans pinto beans, rinsed
8 scallions, trimmed and sliced (about 1 1/2 cups)
1 medium bell pepper, (green, yellow, orange or red), chopped (about 1 cup)


How Do I Make Southwestern Rice and Pinto Bean Salad?

Here is how you make Southwestern Rice and Pinto Bean Salad:

1.Combine rice and water (2 cups water if using brown basmati) in a 3-quart saucepan; bring to a boil. Reduce heat to low, cover and cook until all the water has been absorbed, 40 to 45 minutes. Remove from heat; let rest, covered, for 10 minutes. Spread the rice out on a large baking sheet until cooled to room temperature, about 15 minutes.2.Meanwhile, toast cumin in a small skillet over medium-high heat until fragrant and lightly toasted, 1 to 2 minutes for seeds, 1 minute for ground cumin. Transfer to a blender or food processor and let cool for several minutes. Add oil, vinegar, oregano, garlic, salt and pepper and process until the garlic is finely chopped.3.Transfer the rice to a large bowl and toss with beans, scallions and bell pepper. Pour the dressing over the salad and toss well to combine.Serving Size: Makes 6 servings, 1 1/3 cups eachNumber of Servings: 6Recipe submitted by SparkPeople user AL_TAYLOR123.


What's The Nutritional Info For Southwestern Rice and Pinto Bean Salad?

The nutritional information for Southwestern Rice and Pinto Bean Salad is:

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 296.9
  • Total Fat: 11.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 359.8 mg
  • Total Carbs: 37.6 g
  • Dietary Fiber: 10.7 g
  • Protein: 10.4 g

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