Easy Black Bean and Rice Salad with Lime Dressing

This easy Black Bean and Rice Salad features tomatoes, onions, fresh herbs, and a delicious lime dressing. It’s made from basic pantry staples and comes together in just minutes!

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Beans and rice helped us get out of debt. We ate one or both of these budget grocery staples almost every day when we were working to pay off our consumer debt and right out financial ship.

Beans and rice are cheap, easy, and filling. 

I changed up how I served beans and rice, rice and beans in order to avoid boredom. In winter, I might serve them hot with shredded cheese, sour cream, homemade salsa, and a few homemade tortilla chips on the side. In summer, I make up this quick and simple salad that fills the belly without feeling heavy.

Rice and beans still make for an easy and economical meal, no matter the season. I highly recommend adding them to your budget grocery list. And this salad is good cheap way for you to eat well without spending a lot of money.

Why Make My Bean and Rice Salad

It’s very make-ahead. This is a great recipe for making ahead of time or for lunchtime meal prep. In fact, if you serve hot cooked rice for dinner one night, make double so that you can mix up this salad and stash it in the fridge. 

It’s super versatile. You can vary the mix-ins according to what you like and what you have on hand. After beans and rice, the sky’s the limit. My husband doesn’t love corn in things, but a cup of corn kernels would go great in this as well as olives and chopped bell pepper. Riff off this base recipe all you like!

It’s perfect for lunch, dinner, or snack. Serve this Rice and Black Bean Salad as a hearty side dish or as a meatless main. Bryan will come home from work and have it for an afternoon snack. It’s tasty any time of day.

Ingredients

Here’s what you’ll need to make rice and black bean salad:

cooked rice – You can use your favorite white rice or whole grain brown rice for this black bean salad recipe. In fact, if you’ve got leftover rice from a previous night’s meal, it’s perfect the next day to make this salad!

black beans – Use canned or dried black beans that you cook yourself. (It’s easy to cook black beans in the pressure cooker.) You can also substitute pinto beans or kidney beans if that’s what you have on hand.

fresh tomatoes – I use chopped tomatoes or halved cherry tomatoes. I don’t recommend canned tomatoes; they don’t have the right texture for bean and rice salad.

green onions – I love the mild flavor of scallions, but chopped sweet red onion is also a great addition to this rice salad recipe.

fresh cilantro – Chopped fresh cilantro is delicious in this recipe. For a different flavor, you can use chopped fresh parsley or basil. Be sure to store cilantro properly so you don’t waste it.

lime juice – I use fresh lime juice or the bottled variety. If you don’t have limes, you can use lemon juice or red wine vinegar.

spices – I use ground cumin, salt, and black pepper. If you’d like to make it a bit spicier, add a pinch of red pepper flakes or finely chopped jalapeño pepper.

olive oil – Extra-virgin olive oil is best for this cold salad, but you can use your preferred vegetable oil in the dressing.

optional additions –  there are loads of other veggies you can add to these salad ingredients to make it more, such as sliced black olives, pickled jalapeños, chopped red bell pepper, cooked sweet potatoes, or corn niblets. You could even stir in cooked chicken, pork, or steak.

Step-by-Step Instructions

It’s so easy to make this black bean and rice salad!

Cook the rice according to your preferred method, in a rice cooker, in the oven, in the pressure cooker, or on the stove. Allow the hot rice to cool.

In a serving bowl, combine the lime juice, cumin, salt, and pepper. Stir in the olive oil.

Add the rice, beans, tomatoes, scallions, and cilantro to the bowl. Toss gently to combine and adjust the seasonings to taste.

Serve warm or chilled with lime wedges on the side.

Recipe Tips

Serving Suggestions: Black Bean and Rice Salad is great on its own or in a combination of salads. It’s also a delicious side dish for meat main dishes, such as grilled chicken or fish.

To Make a Meal Prep: For a boxed lunch, I usually pack the salad in a plastic container with a lid. Cover and chill until ready to serve. Consume within 4 days.

Freeze Extra for Later: I recommend freezing the beans and rice separately and adding the fresh veggies and dressing after thawing. While not technically a freezer meal prep, this does save time and help you store cooked food for longer. 

Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days. If you store your leftovers in clear containers, they’re more likely to get eaten.

More Ways to Enjoy Beans and Rice

This post was originally published on June 10, 2015. It has been updated for content and clarity.