BlackBeanRiceSalad
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 3 servings

Ingredients

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

Steps

Wash hands with soap and water.
In a mixing bowl, stir together onion, red or green pepper, rice, and beans.
In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, salt, pepper and vegetable oil. Shake until dressing is evenly mixed.
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.

Nutrition Facts

Nutrients Amount
Total Calories 460
Total Fat 11 g
Saturated Fat 2 g
Cholesterol 0 mg
Sodium 596 mg
Carbohydrates 75 g
Dietary Fiber 14 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 14 g
Vitamin D 0 mcg
Calcium 83 mg
Iron 4 mg
Potassium 628 mg

Montana State University Extension Service
Nutrition Education Program

U.S. Department of Agriculture. MyPlate Kitchen Website. Black Bean and Rice Salad. Recipe source: Montana State University Extension Service Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.