Black Bean and Rice Salad

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.

Yield

4 servings

Serving size

1 cup

Rating

3.34 of 5 (170 ratings)

Food groups

• Grains: 1/2 ounces
• Vegetables: 1 cups

Ingredients

• 1/2 cup onion, chopped
• 1/2 cup bell pepper, chopped (green or red)
• 1 cup brown rice, cooked and cooled
• 1 can (15 ounce) black beans, low-sodium, 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 black pepper
• 2 tablespoons vegetable oil (or cooking oil of choice)

Directions

1. Wash hands with soap and water.
2. In a mixing bowl, stir together onion, red or green pepper, rice, and beans.
3. In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, salt, pepper and vegetable oil.
4. Shake until dressing is evenly mixed.
5. Pour dressing over bean mixture and stir to mix evenly.
6. Chill for at least one hour.
7. Serve cold as a side dish or main dish.

Nutrition per serving

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Source

Recipe by: Montana State University Extension Service — Nutrition Education Program

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/black-bean-and-rice-salad. Federal works are public domain in the United States.