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    Home » Main Dishes » Beans

    Rice and Black Bean Salad

    Published: Jun 10, 2015 · Modified: Jun 19, 2021 by Jessica Fisher

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    Eat good and cheap with this easy, make ahead Rice and Black Bean Salad, packed full of fiber, protein, and great taste.

    Rice and Black Bean Salad | Good Cheap Eats this …

    Beans and rice helped us get out of debt. We ate this economical combination about three times a week when we were working to pay off our consumer debt and right out financial ship. I changed up how I served it in order to avoid boredom.

    In winter, they might be served hot with shredded cheese, sour cream, homemade salsa, and a few homemade chips on the side. In summer, they 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. And this salad is good cheap way for you to eat well without spending a lot of money.

    Rice and Black Bean Salad | Good Cheap Eats

    This is a great dish for making ahead. 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 freezer. Feel free to use white or brown rice, whichever you prefer.

    You can vary the mix-ins. 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. This rendition is plain and simple, but totally delicious.

    Serve this Rice and Black Bean Salad as a hearty side dish or as a meatless main. FishPapa will come home from work and have it for an afternoon snack.

    10 Summer Salads | Good Cheap Eats
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    5 from 3 votes

    Rice and Black Bean Salad

    Eat good and cheap with this easy, make ahead Rice and Black Bean Salad, packed full of fiber, protein, and great taste.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Salad, Side Dish
    Cuisine: American, Mexican
    Servings: 8
    Calories: 256kcal
    Author: Jessica Fisher

    Ingredients

    • 1 ½ cup long grain white rice uncooked
    • 1 15-ounce can black beans rinsed and drained
    • 2 tomato chopped
    • 4 green onion chopped
    • ¼ cup fresh cilantro (chopped)
    • ¼ cup lime juice
    • 1 teaspoon ground cumin
    • salt
    • black pepper
    • ¼ cup olive oil
    US Customary - Metric

    Instructions

    • Cook the rice according to your preferred method, in a rice cooker or on the stove. Allow it to cool.
    • Place the rice in a large bowl and add the beans, tomatoes, scallions, and cilantro.
    • In a small bowl, combine the lime juice, cumin, salt, and pepper. Stir in the olive oil. Dress the salad with the mixture and adjust the seasonings to taste.
    • Serve warm or chilled.

    Notes

    Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.

    Nutrition

    Calories: 256kcal | Carbohydrates: 41g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 330mg | Fiber: 5g | Sugar: 2g | Vitamin A: 473IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. beth tennison

      February 09, 2017 at 5:19 pm

      Love this site except it lacks nutritional information which i really appreciate.

      Reply
      • Jessica Fisher

        February 10, 2017 at 8:48 am

        Hi Beth. I’m sorry to disappoint in that way. Among food bloggers, I’ve heard that it’s difficult to find a nutritional calculator plugin that will provide accurate results. If you hear of one, please let me know!

        Reply
    2. Janet

      June 11, 2015 at 4:10 pm

      Made this for dinner tonight — quite good. I don’t like cilantro so I substituted fresh spinach.

      Reply
      • Jessica Fisher

        July 22, 2015 at 7:55 am

        Nice to hear about that adaptation. Glad you liked it!

        Reply
    3. Michelle

      June 11, 2015 at 8:48 am

      I’ve also had a salad similar to this with quinoa instead of the rice.

      Reply
      • Jessica Fisher

        July 22, 2015 at 7:56 am

        I would guess there could be several other grains you could use, too, like barley.

        Reply
    4. LeslieT

      June 11, 2015 at 6:36 am

      Just wondering how long this keeps? Could you make it 2 days before eating it?

      Reply
      • Jessica Fisher

        July 22, 2015 at 7:56 am

        Sorry for the delayed response. Yes, two days would be fine. You might need to add more dressing.

        Reply
    5. Jen Beaman

      June 11, 2015 at 2:00 am

      So glad you posted this recipe! I admired it when you shared the barbecue sauce recipe recently. Can’t wait to make it 🙂

      Reply
      • Jessica Fisher

        July 22, 2015 at 7:56 am

        Hope you like it!

        Reply
    6. Trish

      June 10, 2015 at 3:11 pm

      wow, this looks so good!

      Reply

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    Hi, I'm Jessica! I believe anyone can prepare delicious meals -- no matter their budget.

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