This post is sponsored by Unilever as part of my participation in the Unilever Agents of Change program.
This vibrant rice and beans salad is a one-dish meal that is truly earthy because it is spiced with the hearty, southwestern flavors of Knorr® Selects Rustic Mexican Rice & Beans. Knorr® Selects is a premium line of rice & pasta side dishes that can help create a delicious and nutritious main meal in just 3 simple steps.
All you need are Knorr® Selects, add a lean or plant-based protein and fresh veggies for a delicious main meal to celebrate Cinco de Mayo!
Earlier this year, Knorr®, in partnership with the World Wildlife Fund, launched The Future 50 Foods report, a collection of diverse plant-based foods from around the world that can boost the nutritional value of our meals while reducing the environmental impact of our food supply.
After reading the report, I decided to incorporate three ingredients into this rice salad: kale, orange tomatoes and walnuts. I also added pieces of jicama, roasted chickpeas and walnuts to add a crunchy texture. Jicama is a fruit popular in Mexico. If you can’t find it, substitute with raw zucchini. Add some heat with the jalapeño. It will give it a nice subtle kick.
If you’re planning a Cinco de Mayo party this year, serve this colorful rice salad. It will be a hit!
This vibrant rice and beans salad is the perfect one-dish meal! It’s earthy and spiced with the hearty, southwestern flavors of the Knorr Selects Rustic Mexican Rice & Beans!
Food group: grains, lean protein, fruit and vegetables
Category: lunch, dinner, gluten free, vegetarian
Makes: 10 cups
Serving size: 1 cup
- 1 package Knorr® Selects Rustic Mexican Rice & Beans
- 1 can (15.5 oz.) garbanzo beans or pinto beans, drained and rinsed
- 1 tbsp. olive oil. divided
- 1 tsp. chili powder (or paprika)
- 1 medium jicama (about 2 cups) peeled, (or raw zucchini unpeeled), cubed
- 2 tbsp. lime juice, divided
- 1 bunch kale (lacinato, red or curly) (about 11 leaves), rinsed, center stem removed and thinly sliced (about 2.5 cups finely chopped)*
- 2 orange tomatoes, roughly chopped
- 1 tbsp. crushed walnuts
- 1-2 jalapeños, seeded and finely minced (optional)
- 1 tbsp. fresh cilantro, minced
- 1 tsp. black pepper
Preheat oven to 400˚ F.
Follow Knorr® Selects Rustic Mexican Rice & Beans recipe instructions on the back of the pack and cook for 10 minutes or until rice is done and the liquid has evaporated.
Spread beans in a single layer on a baking sheet. Drizzle 1 teaspoon of olive oil and season with chili powder (or paprika). Roast until slightly browned, about 25 minutes. Remove from oven and set aside.
Drizzle 1 tablespoon of lime juice onto jicama pieces.
Toss kale with the remaining olive oil and massage with your hands, rubbing leaves between your fingers. See notes below.
Once rice is cooked, stir in all the ingredients in a large bowl and combine them with the rice. Pour the remaining fresh lime juice, add black pepper and mix well. It is ready to serve.
Notes: Wash and rinse kale leaves. To tear the stem, hold the end of the stems and with your other hand strip the leaves off. Add olive oil and massage leaves before cutting them. Taste your kale, and if it is still dry, squeeze a splash of lemon juice or vinegar. You can reserve the stems and use them later for soups or stews.
Nutrition information per serving: Total grams per serving 122 g. Serving size: 1 cup: Calories 166; Total Fat 6 g (Sat 0.8 g, Trans 0 g); Cholesterol 0 mg; Sodium 344 mg; Total Carbohydrates 25 g; Dietary Fiber 5 g; Total Sugars 1.6 g; Protein 5 g.