Black Bean and Rice Salad

Full of protein, fiber, and flavor, this salad works well as a side dish or stands alone as a main dish. It can also be made ahead of time and refrigerated. Makes 3 servings.


  • 1/2 cup onion (chopped)
  • 1/2 cup bell pepper (green or red, chopped)
  • 1 cup brown rice (or white rice, cooked and cooled)
  • 1 can black beans (15 ounces, drained and rinsed)
  • 1/4 cup rice vinegar (or white wine vinegar or lemon juice)
  • 1/2 mustard powder (1/2 teaspoon, optional)
  • 1 clove garlic (chopped, or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoon vegetable oil


1. In a mixing bowl, stir together onion, red or green pepper, rice, and beans.

2. In a jar with a tight-fitting lid, add vinegar, dry mustard, garlic, salt, pepper and vegetable oil. Shake until dressing is evenly mixed.

3. Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve cold as a side dish or main dish.

Source: Montana State University Extension Service, Montana Extension Nutrition Education Program Website Recipes.

Nutrition Information

Serving Size: 1 cup, 1/3 of recipe (289g)
Nutrients Amount
Calories 520
Total Fat 12 g
Saturated Fat 2 g
Monounsaturated Fat 4 g
Polyunsaturated Fat 5 g
Linoleic Acid 4 g
a-Linolenic Acid 1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Total Carbohydrate 87 g
Dietary Fiber 17 g
Total Sugars 3 g
Added Sugars 0 g
Protein 18 g
Calcium 114 mg
Potassium 823 mg
Sodium 688 mg
Copper 633 mcg
Iron 5 mg
Magnesium 167 mg
Phosphorus 409 mg
Selenium 22 mcg
Zinc 3 mg
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