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Black Bean and Rice Salad

SUBMITTED BY: STACEYALISHA

"This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients."
PREP TIME  10 Min
COOK TIME  10 Min
READY IN  20 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tomatoes, chopped
  • 1 large red bell pepper, chopped
  • 2 jalapeno peppers, minced
  • 3/4 cup lemon juice
  • 1 1/4 teaspoons dried cilantro
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon red pepper flakes
  • 1 (15 ounce) can whole kernel corn; drain and reserve liquid
  • 1 (15 ounce) can black beans; drain and reserve liquid
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 1/2 cups instant brown rice
  • salt and pepper to taste

DIRECTIONS

  1. In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
  2. In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
  3. Combine the rice and vegetable mixture. Salt and pepper to taste and serve.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2003 by POOKEYFACE
Very flavorful. It includes many ingredients that taste great together. We really enjoyed this dish and found that it made enough for 10 people as a side dish. My daughter said that it would be great to take to her school picnic. You could even add cubed, cooked chicken to it to make it an easy, complete meal.

5 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2004 by SARGON
This is tasty, nutritious, and filling - the food trifecta in my book. I drained the beans and corn, since I was working with fully-cooked (non-instant) brown rice. I left out the jalapenos since I don't care for that taste and added a couple of stalks of celery to the onion saute. I also found that it didn't need salt. It was delicious as-is, as well as sprinkled with Frank's Red Hot.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2003 by UMM-OMAR
I really enjoyed this recipe. However, I didn't see the point in all that liquid to cook the rice. I think a ratio of 1 part rice 2 part liquid is just fine. I reduced the amount of lemon juice to less than 1/2 cup. Tommorrow, I will add fresh cilantro to it and see how that is.

4 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 189

  • Total Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 321mg
  • Total Carbs: 36.8g
  •     Dietary Fiber: 6.8g
  • Protein: 6.7g

VIEW DETAILED NUTRITION

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