"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." — STACEYALISHA
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red bell pepper, chopped
jalapeno peppers, minced
1 1/4 teaspoons
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 1/2 cups
instant brown rice
salt and pepper to taste
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.
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.
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.
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!
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.
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!
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!
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 recipe...it's wonderful!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Rice Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 140
** Calories from Fat: 25
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