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Good Cheap Eats

eat well on a budget with easy recipes from Jessica Fisher

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Rice and Black Bean Salad

Jessica Fisher · June 10, 2015 · 11 Comments

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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

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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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
Keyword: black bean salad, rice and black bean salad, salad
Servings: 8
Calories: 256kcal
Author: Jessica Fisher

Ingredients

  • 1 1/2 cup long grain white rice uncooked
  • 1 15-ounce can black beans rinsed and drained
  • 2 tomato chopped
  • 4 green onion chopped
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup lime juice
  • 1 tsp ground cumin
  • salt
  • black pepper
  • 1/4 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 1/8 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

Never be caught off-guard at mealtime again.
Make-ahead meals can make your month! Grab this month’s meal plans to take it easy and enjoy great home-cooked meals.

Filed Under: Beans, Lunches, Meatless, Recipe, Rice, Salads Tagged With: packable, Veggies Most

Reader Interactions

Comments

  1. Trish says

    June 10, 2015 at

    wow, this looks so good!

    Reply
  2. Jen Beaman says

    June 11, 2015 at

    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 says

      July 22, 2015 at

      Hope you like it!

      Reply
  3. LeslieT says

    June 11, 2015 at

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

    Reply
    • Jessica Fisher says

      July 22, 2015 at

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

      Reply
  4. Michelle says

    June 11, 2015 at

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

    Reply
    • Jessica Fisher says

      July 22, 2015 at

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

      Reply
  5. Janet says

    June 11, 2015 at

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

    Reply
    • Jessica Fisher says

      July 22, 2015 at

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

      Reply
  6. beth tennison says

    February 9, 2017 at

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

    Reply
    • Jessica Fisher says

      February 10, 2017 at

      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

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