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. ...
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup
236
Calories
8g
Protein
33g
Carbs
8g
Fat
9g
Fiber
2g
Sugar
446mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
onion, chopped
1/2 cup
bell pepper, chopped
1/2 cup · green or red
brown rice, cooked and cooled
1 cup
black beans, low-sodium, drained and rinsed
1 can (15 ounce)
rice vinegar
1/4 cup · or white wine vinegar or lemon juice
mustard powder
1/2 teaspoon, optional
garlic, chopped
1 clove · or 1/2 teaspoon garlic powder
salt
1/2 teaspoon
black pepper
1/4 teaspoon
vegetable oil
2 tablespoons · or cooking oil of choice
Instructions
- 1
Wash hands with soap and water.
- 2
In a mixing bowl, stir together onion, red or green pepper, rice, and beans.
- 3
In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, salt, pepper and vegetable oil. Shake until dressing is evenly mixed.
- 4
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: USDA MyPlate Kitchen · Montana State University Extension Service Nutrition Education Program
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