Aggie's Kitchen

Black Bean and Rice Salad

This post is sponsored by Bush’s Beans.
Black Bean and Rice Salad | Aggie's Kitchen

I can’t tell you what a life saver having part of dinner ready before dinner time has been lately. Grain salads, like this Black Bean and Rice Salad, are hearty and healthy and can be made ahead of time to go with pretty much whatever you are serving. They are pretty good on their own too quite frankly (I had leftovers for lunch just yesterday along with torn fresh spinach, extra lime and a few dashes of hot sauce, so good). I’ll add that my bean loving daughter took some in her lunch box too.

This Black Bean and Rice Salad is also perfect picnic or barbecue food. (Is anyone out there picnicking or barbecuing this time of year? I ask because in Florida right now the thought of being outside is the last thing on my mind. August has officially become my least favorite month with it’s super high heat index and humidity. It’s just gross I tell ya.)

Summer Black Bean and Corn Salad | Aggie's Kitchen

So whether you are looking to make dinner time easier, or need something to bring to a late summer pot luck, this is just the type of dish you need in your repertoire. A hearty grain like brown or wild rice, some basic veggies and a couple of cans of black beans simply dressed in fresh lime juice, olive oil and a couple of spices. Easy peasy.

Black Bean and Rice Salad | Aggie's Kitchen

Hope everyone is having a great week!

Print Recipe

Black Bean and Rice Salad

Yield: 6 servings

Ingredients:

  • 2 cups cooked brown or wild rice
  • 2 cans Bush's Black Beans, rinsed and drained (regular or reduced sodium)
  • 1 green bell pepper, chopped
  • 1/2 jalapeno, minced (optional)
  • 1/2 Vidalia or sweet onion, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coarse salt
  • freshly ground pepper
  • juice and zest from 1 lime
  • 3 tablespoons olive oil

Directions:

  1. In a large bowl, gently combine (I recommend using a fork) rice with black beans, bell pepper, jalapeno (if using), onion, cumin, salt, pepper, lime, lime zest and oil. Serve chilled or at room temperature.

Rice salads are great side dishes for hot summer months. Serve chilled or at room temperature alongside grilled meats or as a healthy vegetarian addition to your next barbecue or potluck. This recipe was created for Bush's Beans.

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(Disclosure: This post is sponsored by Bush’s Beans. I have been working with Bush’s for many years and am honored to be a brand ambassador for them. All opinions are my own.)

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24 Responses to “Black Bean and Rice Salad”

  1. Liz @ The Lemon Bowl posted August 21, 2014 at 9:00 am

    {raises hand} We are!!! In fact, we’re heading out to Lake Michigan tomorrow and I’m wishing I had the ingredients to make this!! We went through all of our beans at a taco party last weekend – need to restock. And I’m so with you – nothing better than having food prepped for dinner!! xoxo

    • Aggies Kitchen posted August 21, 2014 at 9:26 am

      I can’t wait till our picnic and barbecue season starts in October! 😉

      Funny, I just read your post on “make ahead”…totally on the same wavelength! I need to make that pork!

  2. Erica posted August 21, 2014 at 9:36 am

    beans and rice! Can’t go wrong! It can be a main, a side, wrapped in a tortilla, on top of a salad! Just the best! Kay is loving beans too! Hooray!

  3. Miriam @ OvertimeCook posted August 21, 2014 at 11:01 am

    What an amazing looking salad – such a perfect lunch recipe!

    • Aggies Kitchen posted August 21, 2014 at 1:08 pm

      Thank you Miriam!

      • Aggies Kitchen posted August 21, 2014 at 1:08 pm

        it’s the perfect combo! Would be good with eggs too!

  4. Katie posted August 21, 2014 at 11:36 am

    So glad you posted this Aggie! Olivia came home from your house the other night saying you just made the BEST salad with black beans! She told me to check your blog and at that time it wasn’t posted so I was reminded to check this morning! Will be making this very soon! Thanks!

    • Aggies Kitchen posted August 21, 2014 at 1:07 pm

      The girls were my taste testers (they were so cute)! I was really happy they liked it, they had second helpings too lol. It’s really simple, hope you guys like it! Gina took it to lunch the next day (loved that).

  5. Cristina Perez posted August 21, 2014 at 6:47 pm

    I love this recipe. I really love eating rice meals and this recipe will be the next to eat. thanks for this healthy recipe Aggies 🙂 Blessings to you!

  6. Flavia posted August 21, 2014 at 7:39 pm

    Great recipe, Aggie! Your salad creations are always healthy and flavorful. You can never go wrong with rice and beans and cold rice salads are one of my favorites. Hugs! xo

  7. Olena@iFOODreal posted August 21, 2014 at 8:18 pm

    I love rice salads!!! And salads with black beans are even better. Love the spices here, Aggie! And that bowl…I have an affair with it.:)

  8. Katrina @ Warm Vanilla Sugar posted August 22, 2014 at 7:42 am

    Such a yummy salad! This looks great!

  9. Joshua Hampton posted August 22, 2014 at 4:57 pm

    Looks fabulous! I love rice salads, and I can smell the goodness in this one already.

  10. Gaby posted August 22, 2014 at 9:23 pm

    My favorite flavors, this is a winner for sure!

  11. Sandy @ Reluctant Entertainer posted August 25, 2014 at 8:33 am

    Aggie, this looks so healthy and perfect for lunch today! Thank you, friend!

  12. Valerie | From Valerie's Kitchen posted August 27, 2014 at 12:28 pm

    Another beautiful, simple, and healthy dish! I’d make this as a side dish for dinner just to have it leftover for lunch the next day!

  13. Emily of Sugar Plum posted September 2, 2014 at 11:28 pm

    Gorgeous salad! I love rice and beans.

  14. Patsy posted September 3, 2014 at 10:44 am

    This looks great! I agree, that life is better when part of dinner is made in advance… such a time saver and gives you a little time to focus on the main dish without as many distractions! 😉

  15. Joanne posted September 4, 2014 at 8:52 am

    Definitely having the beans all ready to go is a HUGE time saver! And it makes for a great healthy hearty salad!

  16. sheila posted September 14, 2014 at 10:50 pm

    I could eat this often! All my favorite flavors 😉

  17. Paul posted May 21, 2017 at 8:45 pm

    You really do not need the oil; it just adds unnecessary calories.  If it seems a little dry, just add more citrus to your grain salads.  Also, if you want to stay with the southwest flair, add some fresh, chopped cilantro to add another flavor punch.  These types of grain salads also work great as the body for a wrap, burrito, or pocket sandwich.  I make a grain salad similar to this, but with quinoa, and use it to stuff a pita or sandwich pocket for my daughter to take for her lunch at school.

    • Aggies Kitchen posted May 30, 2017 at 6:45 am

      great ideas – thank you!!

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