Black Bean and Rice Salad

Black Bean and Rice Salad

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STACEYALISHA 0

"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

20 m servings 140 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

40
  1. 55 Ratings

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Most helpful positive review

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 si...

Most helpful critical review

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.

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 si...

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 jui...

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 fo...

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 ...

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 mixtu...

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, ...

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.

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 love it.........I am a vegitarian & have had lots of difficulties finding recipes I like....This one is an A