Black Bean Yellow Rice Salad
Bright, flavorful, and packed with wholesome ingredients, this Black Bean Yellow Rice Salad is the ultimate fusion of vibrant colors and bold flavors. Featuring fluffy yellow rice cooked in savory vegetable broth, protein-packed black beans, crisp red bell peppers, juicy cherry tomatoes, sweet corn, and aromatic cilantro, this dish is a true celebration of freshness. A zesty lime-cumin dressing ties it all together, adding a smoky and tangy kick that’s simply irresistible. Ready in under 40 minutes and perfect for meal prep, potlucks, or quick weeknight dinners, this vegan-friendly salad can be served chilled or at room temperature as a satisfying main or side dish. With its combination of healthy ingredients and a burst of Southwestern-inspired flavor, this Black Bean Yellow Rice Salad is a crowd-pleasing favorite you’ll make again and again!
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Recipe Information
Ingredients
- 1 cup yellow rice mix
- 2 cups vegetable broth
- 1 can black beans
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.25 cup cilantro
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes
Instructions
In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of yellow rice mix, stir, reduce heat to low, cover, and simmer for about 20 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let cool to room temperature.
While the rice cooks, rinse and drain 1 can of black beans. Set aside.
Dice 1 medium red bell pepper and 1/2 medium red onion into small pieces. Roughly chop 1/4 cup of fresh cilantro. Halve 1 cup of cherry tomatoes. If using frozen corn, thaw 1 cup of corn kernels. Set all prepared ingredients aside.
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
In a large mixing bowl, combine the cooked and cooled yellow rice, black beans, diced bell pepper, red onion, cilantro, cherry tomatoes, and corn kernels.
Pour the dressing over the mixture and toss everything together until evenly coated.
Taste the salad and adjust seasonings as needed. You can add more lime juice, salt, or pepper based on your preference.
Chill the salad in the refrigerator for at least 15 minutes before serving to let the flavors meld together.
Serve chilled or at room temperature as a main dish or side.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 9.6 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
