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Rice and Bean Salad


Rice and Bean Salad


This is my go-to salad for potlucks and quick weeknight dinners.  Serve it on a quesadilla for a fast and refreshing meal!


Serves: about 6 adults (makes great leftovers though!)

Time: about 30 minutes (plus time to cook the rice)


Salad Ingredients

  • 3 cups cooked brown rice (1+½ cup of dry uncooked brown rice)

  • 1 bag frozen sweet corn

  • 1 can black beans (rinse and drain)

  • 1 red bell pepper or 2 fresh tomatoes

  • 1 green bell pepper

  • 3 celery stalks

  • 1 bunch green onions

  • 1 bunch cilantro

  • optional toppings (not really part of the recipe, but taste yummy along with it!: queso fresco, diced avocado, sour cream, cheese, tortillas)


Dressing ingredients

  • ⅓ cup red wine vinegar

  • ⅓ cup olive oil

  • ½ teaspoon pepper

  • 1 teaspoon salt

  • 1 teaspoon cumin

  • Optional: ½ teaspoon hot sauce



  1. Cook brown rice ahead of time and cool it in the refrigerator.  Ideally, cook it 1 day in advance.

  2. Open the bag of corn and add to a big bowl (do not defrost).

  3. Open black beans, drain and rinse.  Add to the big bowl.

  4. Wash and chop red bell pepper, green bell pepper, celery stalks, green onions and cilantro.  Add to the big bowl.

  5. Add the cooled rice to the big bowl.

  6. In a separate bowl or jar, add all the ingredients for the dressing.  Wisk or shake to combine.  Pour dressing over salad and stir until the dressing coats all of the salad.

  7. Crumble queso fresco over the top if desired.

  8. Serve with avocados and tortillas if desired.

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