White rice and black beans combine with fresh ingredients and a unique dressing for this crowd pleasing and healthy Bean and Rice Salad.
I love a traditional pasta salad but I have to say that rice salads are really growing on me. Ever since I made my Greek Rice Salad, I’ve been thinking of more salad combinations. The cooked rice holds up so well for leftovers. It doesn’t get mushy like pasta does after a couple of days in the fridge. This is a great recipe for healthy eating. My rice salad recipe is versatile too, a key component for my favorite recipes. Make it as written or feel free to mix and match the fresh veggies, can of beans and rice mixture.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
More healthy recipes with rice
Ingredients for bean and rice salad
Salad Ingredients
- Rice – I like to cook white rice fresh for this salad. You could use leftover rice (about 3 cups cooked). Or you could use brown rice if you prefer.
- Black Beans – Black beans are my personal preference, but you could swap them out for pinto beans or even kidney beans. Use whatever type of beans are your favorite.
- Corn – I love corn in this salad. Use canned or during the summer use fresh corn kernels cut from the cob.
- Red Pepper – I like the color and flavor of red bell peppers. But feel free to use a green pepper instead.
- Red Onion – Also known as purple onion. I love the color it adds to the salad. You can use any type of sweet or white onion or even green onions if you prefer.
- Jalapeño Pepper – I love the flavor and crunch that a fresh jalapeño pepper adds to the salad.
- Cilantro – Fresh cilantro is best for this salad. However if you can’t stand the flavor of cilantro, leave it out or replace it with another fresh herb like parsley.
- Variations – Add some chopped fresh tomatoes or make it a main dish salad by adding grilled chicken.
Dressing Ingredients
- Fresh Lime Juice – I think fresh lime juice is best but you could use bottled instead. Or you could use fresh lemon juice.
- Olive Oil – Extra virgin olive oil is my favorite for making homemade vinaigrette dressings like this.
- Red Wine Vinegar – Adds another bright and slightly sweet dimension to the flavor of the dressing.
- Yellow Mustard – Adds so much flavor and also a pretty yellow hue to the finished salad.
- Tajin – Tajin is my favorite seasoning for Mexican inspired recipes.
- Cumin – A teaspoon ground cumin adds a little smoky depth of flavor to the dressing.
- Salt – Rounds out the flavor profile of this fresh and delicious salad.
Instructions for rice salad recipe
Cook the rice according to package directions and allow it to cool. Mix the cooled rice in a large bowl with the beans, corn, chopped peppers and onion and cilantro. In a smaller bowl or measuring cup, whisk together the lime juice, vinegar, oil, mustard and seasonings. Pour the dressing over the salad and stir to combine. Refrigerate for about one hour to let the flavors harmonize before serving.
Pro tips
- Use a vegetable chopper similar to this one to save time with chopping the red pepper, jalapeño and red onion.
- I do not recommend using a pouch of precooked rice for this recipe. Cook rice yourself by using my guide for How to Cook Rice. Or use your favorite rice cooker.
- This is a delicious cold salad, but it tastes even better at room temperature. Making it a perfect take-along salad.
Serving suggestions
An easy protein is a great addition for this simple combination of beans and rice. Here’s some of my personal favorite recipes to serve with my rice and bean salad for an easy dinner –
Storage directions
Store bean and rice salad in an airtight container in the refrigerator for 3 – 5 days. I do not recommend freezing this salad recipe.
Kitchen tools
- My favorite citrus juicer for the fresh lime juice
- Nonstick pot with glass lid for cooking the rice
- My favorite nesting bowl set with lids to both make and take your salad
- Metal strainer set for draining the beans and corn
- My favorite manual can opener
Bean and Rice Salad
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
Foodtastic Mom is a participant in the Amazon Services LLC Associates Program (Amazon Associate), an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon links you see are affiliate links that I may earn advertising fees on when you click to purchase.
Thank you so much for being a faithful reader and supporter of Foodtastic Mom. Be sure to PIN to Pinterest and print this recipe! Like and tag ‘Foodtastic Mom’ on Facebook and Instagram if you make this recipe! And of course leave a star rating if you make any of my recipes and enjoy them!
Leave a Reply