Eat good and cheap with this easy, make ahead Black Bean and Rice Salad, packed full of fiber, protein, and great taste. It comes together in minutes in just one bowl!
Cook the rice according to your preferred method. Allow it to cool.
1 ½ cup long grain white rice
In a serving bowl, combine the lime juice, cumin, salt, and pepper. Stir in the olive oil. Whisk to combine.
¼ cup lime juice, 1 teaspoon ground cumin, salt, black pepper, ¼ cup olive oil
Add the rice, beans, tomatoes, scallions, and cilantro. Toss gently to combine and adjust the seasonings to taste.
1 15-ounce can black beans, 2 tomato, 4 green onion, ¼ cup fresh cilantro (chopped)
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.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.