Ingredients for Making Rice Salad with Beans
- Rice (long-grain polished) 1 cup
- Purified water 3 cups
- Canned beans 2 cans (total capacity 400 grams)
- Canned corn 1 can (capacity 400 grams)
- Onions (red or white) 1 piece
- Salad pepper (sweet) 1 piece
- Hot pepper 1 piece (length 2 centimeters)
- Cilantro 1 bunch (medium)
- 2 cloves of garlic
- Lemon (or lime) 1 piece (medium)
- Ground cumin (cumin) 1.5 teaspoons
- Salt to taste
- Main ingredients: Beans, Corn, Peppers, Garlic
- Serving 6 servings
- World CuisineMexican Cuisine
Teaspoon, Glass (capacity 250 milliliters), Non-stick pan with a thick bottom (capacity 3 liters), Stove, Tablespoon, Colander - 2 pieces, Paper kitchen towels, Kitchen knife, Cutting board, Canned key, Deep bowl, Food grade plastic Film, Fridge, Salad bowl
Making rice salad with beans:
Step 1: prepare and cook rice.
First of all, pour the required amount of purified water into a non-stick saucepan with a thick bottom, put it on high heat and bring the liquid to a boil. Then we put salt there to taste and pour in the sorted rice grains.
After boiling again, reduce the heat to a level between the smallest and medium. Cook rice until cooked, stirring with a tablespoon.
This process will take approximately from 18 to 23 minutes depending on the variety and quality, the main thing is that rice grains should become soft and not boil, maintaining their oval shape.
Then we throw off the finished rice along with the remaining liquid in a colander and leave it in it until use so that the glass has excess water.
Step 2: prepare vegetables and herbs.
While the rice is cooling, we prepare the remaining products that will be needed for the preparation of the salad. Onions and garlic are peeled, at the salad, as well as hot pepper, we cut the stalk and gutted them from the seeds.
Then we wash the vegetables with a bunch of cilantro under a stream of cold running water, dry them with paper kitchen towels, and shake off excess liquid from the greens.
In turn, put these ingredients on a chopping board and chop: onion - in half rings up to 2 - 3 millimeters thick, lettuce pepper - into straws or cubes up to 1 centimeter thick, hot pepper, garlic and cilantro finely chopped. We shift all the slices into a deep bowl.
Next, using a can opener, open jars of beans and corn. We transfer their contents to a clean colander and leave it on it 7 to 10 minutesto stack the remaining marinade. After that, put them in a bowl with chopped vegetables and proceed to the next step.
Step 3: bring the salad to full readiness.
When the rice has completely cooled, break it with a tablespoon so that there are no clumps clumping. Then we transfer to a bowl with slices and canned vegetables.
There, using a manual juicer, squeeze the juice from lemon or lime, add caraway seeds, taste the salt and mix all the components of the salad to a uniform consistency.
Then we tighten the bowl with plastic wrap and put in the refrigerator for 1 hour, the dish must be infused before serving.
Step 4: serve rice salad with beans.
Rice salad with beans is served cold as an appetizer or as an addition to meat, poultry, fish, and game dishes. Before serving, it is transferred to a salad bowl, optionally decorated with sprigs of greenery and slices of lime or lemon. Enjoy a delicious and simple meal!
Enjoy your meal!
- sometimes in addition to citrus juice, a little olive oil is added to the salad;
- onions can be replaced with green;
- If desired, the types of beans can be combined by combining brown, black, red or white with each other.