salads sides

Black Bean and Rice Salad with Orange Dressing

This picnic salad is a flavorful departure from the typical potato or pasta salad. Impress your guests with Zatarain’s Black Beans and Rice and a homemade orange dressing that’s sure to be a hit at your next barbecue.
15m
PREP TIME
25m
COOK TIME
185
CALORIES
10
INGREDIENTS

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Ingredients 6 (2/3 cup) Servings

  • Black Bean and Rice Salad
  • 2 1/4 cups water
  • 1 package Zatarain's® Black Beans & Rice Dinner Mix
  • Orange Dressing
  • 1 can (7 ounces) whole kernel corn, drained
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/4 cup thinly sliced green onions
  • 1/4 cup orange juice
  • 2 tablespoons chopped cilantro
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil

INSTRUCTIONS

  • 1

    How to Make Green Bean Casserole:


    Preheat oven to 350°F. Mix cream of mushroom soup, milk and pepper in 1 1/2-quart baking dish. Stir in green beans and 2/3 cup Crispy Fried Onions.
  • 2 Bake 30 minutes or until hot. Stir.
  • 3 Top with remaining 2/3 cup onions. Bake 5 minutes longer or until onions are golden brown.

    Can you make Green Bean Casserole ahead of time? Sure!

    Prepare this casserole right up until the baking step (Step 2) and freeze it! Thaw in the fridge the night before baking or increase the bake time by 15 minute increments until the center reaches 160°F.

  • 4 Test Kitchen Tips:
    • For a kick of spice, double the black pepper in this green bean casserole recipe to 1/4 teaspoon and prepare as directed.
    • To feed a crowd, double the recipe and prepare in a 13x9-inch baking dish. Use an entire 6-ounce container of Crispy Fried Onions, reserving 1 1/3 cup for the topping. Increase cooking time to 40 minutes or until heated through.
    • If using fresh or frozen green beans, make sure to cook them first! Blanch fresh green beans until tender, or steam frozen beans as directed on package.

NUTRITION INFORMATION

(per Serving)

Entrees

Salad and Dressings

Side Dishes