Rice Salad Recipe
Constance Said:Rice-taco salad recipe?
We Answered:Taco Rice Salad
40 min 30 min prep
1 lb ground round
2 garlic cloves, minced
3 cups cooked yellow rice
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups torn romaine lettuce leaves
3 cups chopped tomatoes
1 cup frozen whole kernel corn, thawed
1/2 cup chopped red onions
1 (15 ounce) can black beans, rinsed and drained
2/3 cup nonfat sour cream
2/3 cup picante sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup shredded reduced-fat sharp cheddar cheese
Not the one? See other Taco Rice Salad Recipes
To make salad: Heat a big nonstick skillet over medium-high heat.
Coat skillet with nonstick cooking spray.
Add in beef and garlic; cook 9 minutes or until browned, stirring to crumble.
Drain meat mixture and return to skillet.
Stir in rice and the next 4 ingredients; cool slightly.
Put lettuce and the next 4 ingredients in a large bowl, toss to combine.
To make the dressing: Mix together all the dressing ingredients, using a whisk.
Spoon dressing over lettuce mixture; toss to coat.
Place 1 1/2 cups lettuce mixture on 6 individual plates.
Top each with 3/4 cup rice mixture and about 1 1/2 tablespoons cheese.
Rosa Said:Does anyone have a recipe for Tomato Rice Salad?
We Answered:hamburger helper.
Vanessa Said:anyone have a recipe for wild rice salad with an asian sesame dressing?
We Answered:This is close but not quite the sesame dressing. You could make your own changes.
Brown and Wild Rice Salad
1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1 1/2 teaspoons salt
1/2 teaspoon pepper
In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Matthew Said:shrimp and rice salad recipe?
We Answered:Shrimp Mold
"A great shrimp appetizer! Serve with crackers or toasted French bread."
1 (10.75 ounce) can condensed tomato soup
2 (.25 ounce) envelopes unflavored gelatin
1/2 cup cold water
6 ounces cream cheese, softened
1 cup mayonnaise
1 pound cooked shrimp
1 cup minced celery
1/2 cup green onions, minced
Heat soup in a small saucepan or in a microwave oven.
In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.
Eddie Said:Does anyone have Nancy Clark's bean and rice salad recipe from Sports Nutrition Handbook??
We Answered:Sorry I couldn't find that one, but I hope this one works for you Honey
Black Bean and Rice Salad
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Black bean salad recipe with rice and bell pepper and tomatoes, along with a tangy dressing.
1 can (15 ounce) black beans, drained and rinsed
2 cups cooked long-grain rice, chilled
1 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1 tomato, seeded and chopped
2 to 3 green onions, finely chopped
3 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
fresh chopped parsley or cilantro for garnish, if desired
Combine beans with rice, green and red bell pepper, tomato, and green onion. In a small bowl, whisk together the oil, lime juice, mustard, sugar, cumin, and pepper. Add dressing to beans and rice and stir gently to blend ingredients. Garnish with parsley or cilantro and serve chilled.