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–+ servings
a large bowl of rice and bean salad ready to serve and garnished with three slices of fresh lime
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Bean and Rice Salad

White rice and black beans combine with fresh ingredients and a unique dressing for this crowd pleasing and healthy Bean and Rice Salad.
Course Salad
Cuisine American
Keyword Bean and Rice Salad, Black Bean Salad Recipe, Rice and Bean Salad, Rice Salad Recipe
Prep Time 45 minutes
Chill Time 1 hour 30 minutes
Servings 8
Calories 212kcal
Author Jill McOwen

Ingredients

Salad

  • 3 cups cooked rice
  • 15 oz black beans drained and rinsed
  • 15 oz corn drained
  • 1 small red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1 jalapeño pepper seeds removed and finely chopped
  • 1/4 cup fresh cilantro finely chopped

Dressing

  • 1/4 cup fresh lime juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp yellow mustard
  • 1/2 tbsp Tajin
  • 1 tsp cumin
  • 1/2 tsp salt

Instructions

Salad

  • In a large bowl, add the cooked and cooled rice, beans, corn, red pepper, red onion and cilantro. Stir with a rubber spatula or wooden spoon until evenly mixed together

Dressing

  • In a smaller bowl or measuring cup, add the lime juice, olive oil, vinegar, mustard, Tajin, cumin and salt. Use a fork or small whisk to stir it together to form a vinaigrette dressing.
  • Pour the dressing over the salad in the large bowl. Stir it well until combined.
  • Cover the bowl with a lid or plastic wrap. Refrigerate for at least one hour to allow the flavors to harmonize together before serving.

Nutrition

Calories: 212kcal | Carbohydrates: 37g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 169mg | Potassium: 365mg | Fiber: 6g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 2mg