Serves 4
235 cal · 75 min
Black Bean and Rice Salad
Recipe GLPR7f1d8c1f2fe018
A refreshing, protein-packed cold salad combining tender brown rice, hearty black beans, and crisp vegetables with a tangy vinaigrette. Perfect as a light main dish or wholesome side, this salad offers vibrant flavors and satisfying texture with minimal prep work.
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Ingredients
½ cup onion, chopped
½ cup bell pepper (green or red), chopped
1 cup brown rice, cooked and cooled
15 ounce can black beans, low-sodium, drained and rinsed
¼ cup rice vinegar
½ teaspoon mustard powder
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoon vegetable oil
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
In a large mixing bowl, combine the chopped onion, bell pepper, cooled brown rice, and drained and rinsed black beans. Mix gently with a spoon.
Pour the rice vinegar, mustard powder, minced garlic, salt, and black pepper into a jar with a tight-fitting lid.
Add the vegetable oil to the jar and seal the lid tightly. Shake the jar vigorously for 1 to 2 minutes until the dressing is well combined and emulsified.
Pour the vinaigrette over the bean and rice mixture. Stir gently but thoroughly to coat all ingredients evenly with the dressing.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill completely.
Stir the salad once more before serving. Serve chilled as a side dish or light main course.
