Confetti Bean and Rice Salad
Brighten up your table with this Confetti Bean and Rice Salad, a vibrant and refreshing dish bursting with flavor and color! Perfect as a side dish, light lunch, or potluck favorite, this recipe combines fluffy long-grain rice with hearty black beans and kidney beans for a protein-packed base. Sweet corn and diced red and yellow bell peppers add a delightful crunch, while fresh cilantro and green onions bring a zesty, herbaceous touch. Tossed in a tangy lime and olive oil dressing spiced with smoked paprika and cumin, this salad is a perfect blend of savory, smoky, and citrusy flavors. Ready in just 30 minutes and served chilled or at room temperature, it’s an easy, make-ahead dish loaded with wholesome ingredients and vibrant textures.
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Recipe Information
Ingredients
- 2 cups cooked long-grain rice
- 1 cup black beans (canned, rinsed, and drained)
- 1 cup red kidney beans (canned, rinsed, and drained)
- 1 cup sweet corn (frozen or canned, drained)
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 3 stalks green onion, thinly sliced
- 0.25 cup cilantro, chopped
- 3 tablespoons extra virgin olive oil
- 1 medium lime, juiced
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large mixing bowl, combine the cooked long-grain rice, black beans, kidney beans, and sweet corn.
Add the diced red and yellow bell peppers, green onion, and chopped cilantro to the bowl. Toss gently to mix the ingredients evenly.
In a small bowl, whisk together the olive oil, lime juice, ground cumin, smoked paprika, salt, and black pepper to create the dressing.
Pour the dressing over the rice and bean mixture. Gently toss to coat all ingredients evenly with the dressing.
Taste and adjust seasoning if necessary, adding more lime juice or salt as desired.
Cover the bowl and refrigerate for at least 10 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Garnish with extra chopped cilantro, if desired.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 30.7 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3140 mg | 67% | |
*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.
