Rice and Bean Salad
Black rice and black beans team up, for an antioxidant-rich salad packed with delicious good health. Bright, crunchy vegetables add color and taste contrast.
Active time
10 minutesTotal time
60 minutesYield
9 servingsNutrition
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Ingredients
1 cup black rice (or any whole grain rice)
2 cups water
3 Tbsp. balsamic vinegar
1 clove garlic, minced
⅓ cup olive oil
1-½ cups frozen corn
2 cups halved cherry tomatoes
4 green onions, sliced
1 red bell pepper, diced
2 Tbsp. chopped cilantro
1 (15.5 oz) can black beans, rinsed & drained
Instructions
- Bring water to boil in a medium saucepan with a tight fitting lid. Stir in black rice, reduce heat to simmer, cover and cook 50 minutes. Remove from heat and let steam 10 minutes. Cool.
- Whisk vinegar, olive oil, and garlic in a large bowl. Salt and pepper to taste.
- Add rice to bowl. Add remaining ingredients; toss to combine. Cover and refrigerate. (Can be prepared 1 day ahead.)
- Bring to room temperature before serving. Add salt and pepper to taste.
For more delicious rice recipes, visit Lundberg Family Farms.
Nutrition
Calories: 210Total Fat: 9 g
(Saturated Fat: 1.5 g)
Sodium: 110 mg
Carbohydrate: 31 g
Fiber: 5 g
Protein: 5 g.
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