Black Bean and Rice Salad

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/29/19
Rice and Black Bean Salad
Rice and Black Bean Salad Diana Rattray
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
475 Calories
9g Fat
81g Carbs
19g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 475
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 81g 29%
Dietary Fiber 17g 60%
Protein 19g
Calcium 145mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rice salad is made with a generous amount of chopped fresh vegetables and black beans. The lime juice dressing is a simple combination, and it gives the salad a fabulous flavor. 

Feel free to add about 1/2 cup of cooked corn kernels to the salad for extra color and flavor.

"This was amazing! I took it to a potluck and I've never seen a dish of food disappear so quickly! Rave reviews!" Adrianne

Ingredients

  • 1 can/15 ounce black beans (drained and rinsed)
  • 2 cups long-grain rice (cooked and chilled)
  • 1 green bell pepper (finely chopped)
  • 1/2 red bell pepper (finely chopped)
  • 1 tomato (seeded and chopped)
  • 2 to 3 green onions (finely chopped)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • Garnish: fresh chopped parsley or cilantro

Steps to Make It

  1. In a serving bowl, combine the black beans with the cold cooked rice, green and red bell peppers, chopped tomato, and chopped green onion.

  2. In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, sugar, cumin, and pepper.

  3. Add the dressing mixture to beans and rice and stir gently to blend ingredients.

  4. Garnish with parsley or fresh chopped cilantro. Cover and refrigerate until thoroughly chilled.

  5. Toss and serve.

Variations

Add about 1/2 cup of cooked whole kernel corn to the salad along with the black beans.

Add a few tablespoons of chopped fresh cilantro to the salad with the vegetables.

Serve the salad on fresh avocado wedges.

Replace the green onion with 3 tablespoons of finely chopped red onion.

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