Go Back
–+ servings
A vibrant bowl of black bean and corn rice salad, perfect for Quick Healthy Meals for Weight Balance.

Quick Black Bean and Rice Salad

This recipe makes a simple, quick salad using rice, beans, and vegetables with a homemade vinaigrette. It is suitable for meal planning and weight management.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 440
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vinaigrette
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper
For the Salad
  • 3 cups cooked basmati rice
  • 1 can (16 ounces) kidney beans rinsed and drained
  • 1 can (15 ounces) black beans rinsed and drained
  • 1-1/2 cups frozen corn thawed
  • 4 count green onions sliced
  • 1 small sweet red pepper chopped
  • 1/4 cup fresh cilantro minced

Equipment

  • Large bowl
  • Whisk

Method
 

  1. In a large bowl, whisk the olive oil, red wine vinegar, sugar, minced garlic, salt, cumin, chili powder, and pepper.
  2. Add the cooked rice, kidney beans, black beans, thawed corn, green onions, red pepper, and cilantro to the bowl.
  3. Toss all ingredients to coat them evenly with the dressing.
  4. Refrigerate the salad until you are ready to serve it.

Nutrition

Calories: 440kcalCarbohydrates: 58gProtein: 12gFat: 19gSaturated Fat: 3gSodium: 659mgFiber: 8gSugar: 5g

Notes

This recipe yields about 1-1/3 cups per serving.

Tried this recipe?

Let us know how it was!