My go-to black bean and rice salad features just a few simple, inexpensive ingredients, but it’s a great dish that goes well with pretty much anything! Basic rice is tossed with black beans, tomatoes, and cheese in zesty Italian dressing with a hint of lime, for a mild, yummy taste sensation.
This side dish travels well, so it’s perfect for potlucks and picnics. It also makes a light, delicious lunch for vegetarians or anyone looking for a meatless summer meal. Give it a try and you’ll be happy you did!
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What Is Black Bean and Rice Salad?
Black bean and rice salad is a side dish served best at room temperature. Because of this, it travels well and is ideal for potlucks. It is rather inexpensive to make, so it is an excellent choice to turn to when cooking for a crowd. It can also be served as a summertime main dish, either as it is for a vegetarian diet entree, or with grilled chicken strips on top. This dish also goes well with fish. I love serving it with cedar plank salmon!
This recipe is mildly flavored, so it goes well with most main dishes and other salads. But if you’re craving something spicier, try adding half a teaspoon of oregano and a diced jalapeno pepper. That’ll kick up the spice level a notch or two!
How Do I Seed a Tomato?
If you’ve never heard this term before, seeding a tomato means removing its seeds and pulp. This is usually done to prevent dishes from absorbing additional moisture from the soft part of the tomato. It can also be done to prevent the dish from becoming discolored by the tomato’s juices.
Seeding a tomato is easy. I slice it in half and use a measuring spoon to scoop out the pulpy parts. I rinse the tomato shell afterwards and set it upside down on paper towels to dry. Sometimes I pat the tomato dry, too, if I am concerned that the extra moisture will ruin the recipe.
There are other ways to seed a tomato, too. I found a wonderful guide to this process on Tori Avey’s website. She has step by step photos and even videos to help you along the way. I recommend that you check it out!
Can I Use Any Type of Rice?
For this recipe, it’s best to use long-grain rice since it is less sticky than medium or short-grain. Carolina and basmati rice are two of my favorite long grain varieties, and the individual grains of both tend to stay separated when cooked.
Even though jasmine rice is a long grain variety, it tends to get too sticky to use in this salad. Not only is it problematic with the dressing, but it doesn’t allow the other ingredients to combine as well.
You can also use instant rice, especially if you’re short on time. While the nutrient values are lower than traditional long-grain rice, it is definitely more convenient. And since dressing and other ingredients are added, the blander taste that instant rice usually has doesn’t mattering in the end.
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Directions
- Combine the cooled rice, black beans, tomato, cheese, and parsley in a large bowl. Stir lightly until well mixed.
- Pour Italian dressing and lime juice over salad.
- Toss to combine. Season with salt and pepper according to taste.
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Black Bean and Rice Salad
Difficulty: Easy10
servings30
minutesBasic rice is tossed with black beans, tomatoes, and cheese in zesty Italian dressing with a hint of lime, for a mild, yummy taste sensation.
Ingredients
4 cups cooked rice, cooled to room temperature
1- 15 oz can black beans, drained and rinsed
1 large tomato, seeded and chopped (about 1 cup)
1 cup shredded cheddar cheese
1/4 cup fresh, snipped parsley
1/2 cup Italian dressing
2 tablespoons lime juice
Salt and pepper
Directions
- Combine the cooled rice, black beans, tomato, cheese, and parsley in a large bowl. Stir lightly until well mixed.
- Pour Italian dressing and lime juice over salad.
- Toss to combine. Season with salt and pepper according to taste.
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