Santa Fe Rice Salad Recipe - Allrecipes.com
Santa Fe Rice Salad Recipe
  • READY IN 1 hr

Santa Fe Rice Salad

Recipe by  

"Great black bean and rice salad!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    1 hr

Directions

  1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
  2. In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
  3. In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2005

This was very good. Took it to a ball windup and received lots of compliments. I did make changes though. The things I changed are: used 1 cup basmati rice and 2 cups water with one garlic clove. I added a whole can black beans, one red pepper, bunch of chopped cilantro, used olive oil instead of veg oil, used white wine vinegar instead of regular vinegar, added 1 large jalepeno, sprinkled with cumin. Will definitely make again.

 
Most Helpful Critical Review
May 27, 2005

I took the advice of some of the others and used a can of diced green chiles. All in all this was pretty good but I thought the dressing was bland.

 
Jul 05, 2005

Overall a nice basic recipe. When I make again I will make a few adjustments. I used a fresh jalapeno, removing the seeds, which didn't provide enough zing to the dressing. Next time will use the prepared jalapeno and maybe add some cumin or cilantro to pep up the dressing. I used white vinegar which was a little strong for my taste. I will either cut down on the amount or use rice vinegar for a lighter taste. Also, needed some crunch, so chopped bell pepper or even celery would be a good addition. And cheese is kind of unnecessary, added calories but not much taste...

 
Nov 24, 2006

Great recipe! I've made it several times. It goes well with my daughter and I who are vegetarian and also with my non-vegetarian husband and son. Will continue to make.

 
Jul 21, 2005

I reduced the oil, used jasmine rice, and added cilantro. This was great!

 
Jun 23, 2005

made this for dinner last night and it is very good. used Balsamic vinegar & entire can of black beans. next time may add some thawed frozen corn. Also did not need sugar.

 
Aug 12, 2003

I served this at a family Labor Day party and it was great! I used diced green chilies instead of the peppers (mostly because I didn't have any peppers), and it turned out great. My family loved it and the hostess insisted on keeping the leftovers!

 
Jun 29, 2005

This recipe was superb! I just made a few changes. I used basmati rice for extra flavor, white wine vinegar, and added about 1 tsp or so of unsalted taco seasoning mix. Also, as other reviewers have noted, I only used about half the dressing and made it early in the day so it was packed with flavor by dinner time. Awesome alongside Debbie Donham's Chicken Enchiladas. Thanks Terri!

 

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Nutrition

  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 232 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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