Full of protein, fiber, and flavor, this salad works well as a side dish or stands alone as a main dish. It can also be made ahead of time and refrigerated.

Black Bean and Rice Salad
Level: Easy|Intermediate|Advanced Prep: hours|minutes Yield: 4 servings
Total: hours|minutes Inactive: hours|minutes Serving Size: # oz|lbs|pieces

Ingredients

  • 1/2 cup onion (chopped)
  • 1/2 cup bell pepper (green or red, chopped)
  • 1 cup brown rice (or white rice, cooked and cooled)
  • 1 can black beans (15 ounce, drained and rinsed)
  • 1/4 cup rice vinegar (or white wine vinegar or lemon juice)
  • mustard powder (1/2 teaspoon, optional)
  • 1 clove garlic (chopped, or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil

Directions

  1. Wash hands with soap and water.
  2. In a mixing bowl, stir together onion, red or green pepper, rice and beans.
  3. In a jar with a tight-fitting lid, add vinegar, dry mustard, garlic, salt, pepper, and vegetable oil. Shake until dressing is evenly mixed.
  4. Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve cold as a side dish or main dish.
 

Nutrition Facts

4 servings per recipe
Serving size: ### oz
Calories 227 per serving

Contents % Daily Value
Total Fat ##g ##%
Unsaturated Fat ##g ##%
Saturated Fat ##g ##%
Trans Fat ##g ##%
Cholesterol ##mg ##%
Sodium ###mg ##%
Total Carbohydrate ##mg ##%
Dietary Fiber ##g ##%
Total Sugars ##g ##%
Incl. Added Sugars ##g ##%
Protein ##g ##%
Vitamin D ##mcg ##%
Vitamin E ##mg ##%
Calcium ##mg ##%
Iron ##mg ##%
Potassium ##mg ##%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 
Mazzullo, N. 2025, Black Bean and Rice Salad, Extension | University of Nevada, Reno, Recipes

Learn more about the author(s)

Natalie Mazzullo
Natalie Mazzullo
Hans Weding
Hans Weding
 

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