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.
| 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
- Wash hands with soap and water.
- In a mixing bowl, stir together onion, red or green pepper, rice and beans.
- In a jar with a tight-fitting lid, add vinegar, dry mustard, garlic, salt, pepper, and vegetable oil. Shake until dressing is evenly mixed.
- 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
