Black Bean and Rice Salad

Black Bean and Rice Salad
Makes: 3 servings
Total Cost:

Full of protein, fiber, and flavor, this salad works well as a side dish or stands alone as a main dish. It can also be made ahead of time and refrigerated.


1/2 cup onion (chopped)
1/2 cup bell pepper (green or red, chopped)
1 cup brown rice (or white rice, cooked and cooled)
1 can black beans (15 ounce, drained and rinsed)
1/4 cup rice vinegar (or white wine vinegar or lemon juice)
  mustard powder (1/2 teaspoon, optional)
1 clove garlic (chopped, or 1/2 teaspoon garlic powder)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil


1. In a mixing bowl, stir together onion, red or green pepper, rice and beans.

2. In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, salt, pepper and vegetable oil. Shake until dressing is evenly mixed.

3. Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve cold as a side dish or main dish.



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This salad was pretty awful! All my family and I could taste was the onion and lemon juice! Ewwwwww!!!
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The vinegar was a bit too strong; if not using rice vinegar it would be better to reduce the amount a bit. We liked it best with lemon, but less than the amount in the recipe.
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