Recipe by GOJAGUARS
"Great black bean and rice salad!"
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uncooked white rice
1 1/3 cups
black beans, drained and rinsed
tomato, seeded and diced
shredded Cheddar cheese
sliced green onions
diced jalapeno peppers
salt to taste
avocado - peeled, pitted and diced
This was very good. Took it to a ball windup and received lots of compliments. I did make changes though. The things I changed are: used 1 cup basmati rice and 2 cups water with one garlic clove. I added a whole can black beans, one red pepper, bunch of chopped cilantro, used olive oil instead of veg oil, used white wine vinegar instead of regular vinegar, added 1 large jalepeno, sprinkled with cumin. Will definitely make again.
I took the advice of some of the others and used a can of diced green chiles. All in all this was pretty good but I thought the dressing was bland.
Overall a nice basic recipe. When I make again I will make a few adjustments. I used a fresh jalapeno, removing the seeds, which didn't provide enough zing to the dressing. Next time will use the prepared jalapeno and maybe add some cumin or cilantro to pep up the dressing. I used white vinegar which was a little strong for my taste. I will either cut down on the amount or use rice vinegar for a lighter taste. Also, needed some crunch, so chopped bell pepper or even celery would be a good addition. And cheese is kind of unnecessary, added calories but not much taste...
Great recipe! I've made it several times. It goes well with my daughter and I who are vegetarian and also with my non-vegetarian husband and son. Will continue to make.
I reduced the oil, used jasmine rice, and added cilantro. This was great!
made this for dinner last night and it is very good. used Balsamic vinegar & entire can of black beans. next time may add some thawed frozen corn. Also did not need sugar.
I served this at a family Labor Day party and it was great! I used diced green chilies instead of the peppers (mostly because I didn't have any peppers), and it turned out great. My family loved it and the hostess insisted on keeping the leftovers!
This recipe was superb! I just made a few changes. I used basmati rice for extra flavor, white wine vinegar, and added about 1 tsp or so of unsalted taco seasoning mix. Also, as other reviewers have noted, I only used about half the dressing and made it early in the day so it was packed with flavor by dinner time. Awesome alongside Debbie Donham's Chicken Enchiladas. Thanks Terri!
* Percent Daily Values are based on a 2,000 calorie diet.
Santa Fe Rice Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 334
** Calories from Fat: 198
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