Zesty Rice and Bean Salad
Bright, bold, and bursting with flavor, this Zesty Rice and Bean Salad is a wholesome, crowd-pleasing dish that's perfect for any occasion. Featuring fluffy basmati rice, hearty black and kidney beans, crisp bell peppers, sweet corn, and juicy cherry tomatoes, this salad is a vibrant medley of colors and textures. Tossed in a tangy lime-cumin vinaigrette and finished with a hint of garlic and fresh cilantro, every bite is a delicious explosion of zest and spice. Ready in just 35 minutes and served chilled, this nutritious recipe is an ideal choice for meal prep, summer barbecues, or a quick vegetarian main dish. Rich in protein, fiber, and refreshing flavors, it's a standout addition to your healthy recipe repertoire!
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Recipe Information
Ingredients
- 1 cup basmati rice (or any long-grain rice)
- 2 cups water
- 2 tablespoons olive oil
- 1 cup canned black beans, drained and rinsed
- 1 cup canned kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 0.5 medium red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 0.25 cup cilantro, chopped
- 3 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil, add the rice, and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat, fluff with a fork, and let it cool completely.
In a large mixing bowl, combine the black beans, kidney beans, corn, diced red and green bell peppers, chopped red onion, cherry tomatoes, and cilantro.
In a small bowl, whisk together the lime juice, red wine vinegar, olive oil, cumin, chili powder, minced garlic, salt, and black pepper to create the dressing.
Add the cooled rice to the mixing bowl with the vegetables and beans. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Serve the salad chilled as a side dish or light main course. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 30.7 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3177 mg | 68% | |
*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.
