Black Bean and Rice Salad
A colorful, protein packed side dish that's perfect for summer barbecues, picnics, and family gatherings.
Fresh vegetables, black beans, and brown rice come together for a colorful summer salad that's perfect for backyard barbecues and family gatherings.
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Looking for something a little different to serve at your next summer barbecue? If you're ready to step beyond the usual green salad, pasta salad, or potato salad, this Black Bean and Rice Salad is a delicious option. It's colorful, packed with protein and fiber, and loaded with fresh ingredients that make it both healthy and satisfying.
Ingredients
Salad
• 3 cups cooked brown rice, cooled to room temperature
• 1½ cups cooked black beans (or one 15 ounce can), rinsed and drained
• 1 cup corn, fresh or frozen
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• ½ cup red onion, finely chopped
• 2 tablespoons jalapeño, seeded and finely chopped
• ¾ cup fresh cilantro, chopped
• 1 large avocado, sliced for garnish
• Lime wedges, optional
• 3 cups cooked brown rice, cooled to room temperature
• 1½ cups cooked black beans (or one 15 ounce can), rinsed and drained
• 1 cup corn, fresh or frozen
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• ½ cup red onion, finely chopped
• 2 tablespoons jalapeño, seeded and finely chopped
• ¾ cup fresh cilantro, chopped
• 1 large avocado, sliced for garnish
• Lime wedges, optional
Dressing
• ½ cup olive oil
• ¼ cup fresh lime juice
• 2 teaspoons honey
• 1 garlic clove, minced
• ¾ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ½ cup olive oil
• ¼ cup fresh lime juice
• 2 teaspoons honey
• 1 garlic clove, minced
• ¾ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
Instructions
To prepare the dressing, combine the olive oil, lime juice, honey, garlic, smoked paprika, chili powder, cumin, salt, and pepper in a small jar. Secure the lid and shake until well combined.
This recipe makes extra dressing, which stores well and is delicious on green salads, quinoa salads, or your favorite grain bowls.
In a large bowl, combine the brown rice, black beans, corn, bell peppers, red onion, jalapeño, and cilantro. Add enough dressing to lightly coat the salad and toss until evenly combined. Top with sliced avocado just before serving and garnish with lime wedges, if desired.
Enjoy!