Black Bean and Rice 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)
483 Calories
8g Fat
81g Carbs
24g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 483
% Daily Value*
Total Fat 8g 11%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 1380mg 60%
Total Carbohydrate 81g 29%
Dietary Fiber 27g 95%
Total Sugars 5g
Protein 24g
Vitamin C 70mg 350%
Calcium 159mg 12%
Iron 8mg 46%
Potassium 1391mg 30%
*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


  • 1 (15-ounce) can black beans, drained and rinsed

  • 2 cups cooked long-grain rice, 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 ground cumin

  • 1/4 teaspoon freshly ground black pepper

  • Parsley, or cilantro, chopped, for garnish

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.


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.

You Might Also Like

Tex-Mex Black Bean and Corn Salad​​

Classic Cajun Rice Salad

Chopped Vegetable and Rice Salad With Lemon Dressing

Recipe Tags: