Spicy Rice and Red Bean Salad
Recipe from Midwest Living

Chili powder, hot pepper sauce, and jalapenos provide the spicy heat for this healthy, high-fiber side dish.


Spicy Rice and Red Bean Salad

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Servings: Makes 8 side-dish servings.
Prep Time: 30 mins
Total Time: 5 hrs
Related Categories: Bean Salad, Brown Rice, Lemons, Low Calorie, Low Carb, Low Fat, Onions, Peppers, Red Beans and Rice, Tomatoes
 
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Ingredients
  • 3  Tbsp.
    lemon juice or apple cider vinegar
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  • 3  Tbsp.
    olive oil, canola oil or salad oil
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  • 2  to 3 tsp.
    The Spice House Chili Powder or chili powder
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  • 1  tsp.
    The Spice House Freshly Ground Cumin or ground cumin
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  • 1/2  to 1 tsp.
    bottled hot pepper sauce
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  • 1/2  tsp.
    The Spice House Old World Central Street Seasoning or other all-purpose seasoning blend
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  • 1/4  tsp.
    salt
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  • 1/8  tsp.
    The Spice House Granulated Garlic Powder or garlic powder
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  • 1/4  tsp.
    freshly ground black pepper
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  • 2  cups
    cooked brown rice or basmati rice, chilled (about 3/4 cup uncooked)
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  • 1  15-oz. can
    red beans, rinsed and drained
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  • 1  large
    tomato, seeded and chopped
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  • 1/2  cup
    chopped red sweet pepper
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  • 1/2  cup
    chopped red onion
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  • 1/4  cup
    snipped fresh cilantro or parsley
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  • 1 
    fresh jalapeno chile pepper*, seeded and finely chopped
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  •  
    Toasted pita bread wedges (optional)
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Directions
1.
For dressing: In a screw-top jar, combine lemon juice, oil, chili powder, cumin, pepper sauce, Old World Central Street Seasoning, salt, garlic powder and black pepper. Cover and shake well. Set aside.
2.
In a large bowl, combine rice, beans, tomato, sweet pepper, onion, cilantro and jalapeno. Shake dressing; pour dressing over the rice mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours. Let salad stand at room temperature 30 minutes before serving. Serve with pita wedges, if you like. Makes 8 side-dish servings.

NOTE
When handling hot chile peppers, wear plastic gloves. If bare hands touch the peppers, wash your hands well with soap and water.
Nutrition information
Calories 159, Total Fat 6 g, Cholesterol 0 mg, Sodium 386 mg, Carbohydrate 23 g, Fiber 5 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet
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