Black Bean and Rice Salad Recipe -
Black Bean and Rice Salad Recipe
  • READY IN 20 mins

Black Bean and Rice Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2004

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.

Most Helpful Critical Review
Jul 18, 2003

For me the rice cooked up too wet even though I used less olive oil. I think I would cook the rice with only the corn juice next time, and cut back on the lemon juice.

Jul 18, 2003

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.

Apr 17, 2005

I've tried a similar recipe without the rice, but thought I'd try this one. I didn't use the juice from either the beans or the corn (as I used frozen corn), but just followed the directions for the rice. I also used fresh cilantro. This recipe has an amazing flavor! It's a favorite!

Aug 30, 2003

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.

Mar 28, 2004

This was a pretty good recipe. All the liquid for the rice really wasn't necessary, in fact it made my rice turn out kinda mushy. I served the meal a little different - I heated the entire mixture for a few minutes in a pan until it was warm, then I placed it in whole wheat tortillas with cheese and fresh avocado. It turned out great that way!

Sep 14, 2010

Very, very tasty recipe. I made a few changes to use ingredients I had on hand...I was out of corn in every form, so I put some green pepper in instead. I think the corn would have been better, but the green pepper added a nice color and flavor. I also changed the prep method a bit, since I had no instant brown rice on hand. Instead, I just cooked regular brown rice, mixed in the vegetables, didn't save the drained juice, and just threw all the raw ingredients together. It's a lot easier to make this way, and it really tastes great. I put the rice in warm, and it worked well this way...I think the warmth brought out the flavors of the vegetables and herbs. I also used fresh herbs. Thanks for sharing the's wonderful!!!

May 21, 2009

This is a great recipe! I didn't save the liquid from the beans though, instead of fresh tomatos I used a can of stewed tomatos and saved the liquid from that to use. Also I used fresh cilantro (I never use dried) and white rice because I didn't have brown. VERY VERY GOOD!


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  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 162 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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