You’re going to love making this Black Bean Rice Salad! It’s not only colorful and fresh, but it’s packed with beans and rice, giving it a hearty feel perfect for lunch or dinner.
Provides a quick, fiber-rich plant-based lunch option, uses inexpensive pantry staples, cooks ahead for meal prep, and fits gluten-free, dairy-free diets.
I used to struggle with finding salads that could fill me up without leaving me hungry an hour later. This salad does the trick! It’s great for meal prep, too, which means less stress on busy nights.
This recipe is super easy. With only 15 minutes of prep and no cooking time, you can whip it up quickly. Plus, it tastes even better after it sits a little while, letting all those yummy flavors mingle together.
If you’re looking for another yummy salad option, give my Dense Chickpea Sweet Potato Salad a try! It’s another great dish if you want something filling and tasty.
Why You Will Love This Recipe
- Texture Variety : You’ll love the mix of hearty brown rice, creamy avocados, and crunchy veggies. Each bite has something different going on, which keeps it interesting.
- Zesty Flavor : The fresh ingredients and tangy vinaigrette bring a bright and zesty flavor that makes this salad really satisfying. It feels festive without being over the top.
- Convenient Prep : This salad is a breeze to whip up without any lengthy cooking involved. It makes for a quick, healthy meal option on busy days.
- Flexible Storage : You can easily store leftovers in the fridge for a few days. It holds up well, so it’s perfect for meal prep or quick lunches later on.
Savory Black Bean Brown Rice Salad
- Prep Time: 15 minutes
- Cool Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: salad
- Method: cold salad
- Cuisine: vegan
- Diet: vegan
Description
A refreshing Black Bean Brown Rice Salad perfect for a vegan diet, rich in flavors and nutrients.
Ingredients
- 4 cups cooked brown rice, chilled
- 2 cans black beans, drained and rinsed
- 1/2 cup corn
- 1 cup cherry tomatoes, halved
- 2 handfuls kale, chopped
- 1/2 red onion, diced
- 3 green onions, diced
- 1 serrano pepper, diced (optional)
- 2 small avocados, sliced, for serving
- cilantro, chopped, for serving
- lime wedges, for serving
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon adobo sauce
- 1 clove garlic, minced
- 1 tablespoon agave or maple syrup
- 1/41/2 teaspoon cumin
- 1/41/2 teaspoon pepper
- salt to taste
Instructions
- Cook Brown Rice: Start by cooking the brown rice, following the package instructions. As it cooks, you will notice the nutty aroma filling your kitchen. This base lends a hearty texture and is essential for the overall satisfaction of the salad. Just make sure you do not overcook it, or it might get mushy.
- Prep Black Beans: Rinse and drain the black beans in a colander, letting the cool water run over them. This step helps remove excess sodium and can keep your salad from feeling overly salty. Watch out for any beans sticking together; separate them gently.
- Chop Fresh Veggies: Dice fresh vegetables like bell peppers and red onions into small pieces. These veggies add crunch and freshness.
- Mix Everything Together: In a large bowl, combine the rice, black beans, chopped veggies, and a squeeze of lime juice. This step blends all those vibrant flavors, making the salad more inviting. Just be gentle; you want it to stay fluffy, not mushy.
- Whisk the Dressing: Grab a small bowl and whisk together olive oil, vinegar, and any seasonings you like. This dressing ties everything together, adding the necessary zing. Be careful not to overdo the vinegar; you can always add more olive oil to balance it out.
- Toss & Chill: Pour the dressing over the salad and toss gently to coat all the ingredients. Allow it to chill in the fridge for at least 30 minutes; that is when the flavors will really shine.
- Serve Fresh Veggies: Before serving, mix in additional fresh veggies for extra crunch and color. Just keep an eye on those veggies; adding them too early can make everything soggy.
Notes
- Storage Tips: Store in an airtight container in the fridge for up to 3 days.
- Expert Tips: Use microwavable brown rice for quicker preparation. If the dressing seems too acidic, add more olive oil or a small amount of sweetener to balance it out. If your rice feels dry after chilling, mix in a splash of olive oil or lemon juice to moisten before serving. If your salad appears soggy, consider tossing in fresh vegetables just before serving to add that much-needed crunch.
- Reheating Instructions: This salad is best served chilled and does not require reheating.
- Serving Suggestions: Serve chilled as a refreshing lunch option or pair it with grilled chicken for a complete meal. Garnish with extra cilantro and lime for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 362
- Sugar: 1g
- Sodium: 0mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://bakeitwell.com/black-bean-rice-salad
Recipe Tips
- If the dressing tastes too tangy, mixing in extra olive oil or a small amount of sweetener can help cut through the acidity nicely.
- When the rice feels dry after chilling, adding a splash of olive oil or lemon juice can restore some moisture before serving.
- If your salad appears soggy, consider tossing in fresh vegetables just before serving to add that much-needed crunch.
- For a faster meal prep, using microwavable brown rice can save you time without compromising on flavor.
- When you’re ready to serve, chilling the salad for at least 30 minutes helps all the flavors come alive in every bite.
Serving Suggestions
Serve this black bean rice salad chilled for lunch or a picnic. Pair it with grilled chicken to create a well-rounded meal.
This salad works well in meal prep or casual summer gatherings. You can use it in various dishes like burrito bowls or lettuce wraps.
Garnish with extra cilantro and lime for added freshness. Consider drizzling with a light vinaigrette for extra tang.
Recipe variations
- You can use quinoa instead of brown rice for a different texture and flavor in your black bean rice salad.
- Add 1 tablespoon of lime juice for a zesty kick that pairs wonderfully with the salad’s ingredients.
- Either diced cucumbers or chopped bell peppers can add crunch and a refreshing element to your dish.
- If you have extra cooked rice, scale this recipe up by 2 cups to serve 8 portions. Adjust other ingredients accordingly.
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How to Store?
To keep your black bean rice salad fresh, follow these storage tips:
Refrigeration: Store the salad in an airtight container in the fridge for up to 3 days. This method preserves flavor.
Freezing: Place the salad in a freezer bag, expelling excess air. Freeze for up to 2 months. Thaw in the fridge before serving.
Serving Preparation: After refrigeration or thawing, stir to mix ingredients and add a splash of lime juice for freshness.
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