Kelly's Black Bean Salad Recipe - Allrecipes.com
Kelly's Black Bean Salad Recipe
  • READY IN 35 mins

Kelly's Black Bean Salad

Recipe by  

"My sister Kelly makes this AMAZING salad anytime we have a family get-together. It is loved by everyone in the family. The Mexican flavor is is unbeatable! Keeps in the fridge for up to a week!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
  3. Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.
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Reviews More Reviews

Aug 30, 2012

This is a nice black bean salad. I like that it's not cilantro based and really dig the chili powder. This would be a great way to repurpose leftover rice! I plan to use my leftovers (and this makes a lot) to freeze in wraps for quick easy future lunches. Thanks for the recipe, Chelsea!

 
Jan 18, 2014

Absolutely fantastic,and everybody loved it. For colour, I usually use 2 cans black beans and 1 can red kidney. With the corn, that gives me red, yellow, and black.... sometimes I'll add carrot. People eat with their eyes!

 
Sep 07, 2013

Used fresh oregano & basil from the garden & left over brown rice...we all loved it, but one person wanted it a little hotter

 
Jul 28, 2014

Great recipe, but too much oil. Used 1/4 cup olive oil instead and I love cilantro so I used it instead of oregano. Also, cut down on the vinegar. One could also use wheat berries instead of white rice for better nutritional value.

 
Jun 15, 2014

Tastes really good, but little to oily for me. I only used 1/2 cup but still to much. Next time I'll use 1/3 or a 1/4 & see how it goes

 
Apr 07, 2014

This was a quick easy dish with high impact! I added a touch of habenaro sauce and some fresh basil, but really the recipe would be fine without changes!

 
Nov 10, 2012

I tried this out last night and it was easy and delicious! Thanks for the recipe!

 

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Nutrition

  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 10.5 g
  • 42%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 926 mg
  • 37%

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

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