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Rice and Black Bean Salad
Source: dLife

Great side of rice, tomatoes, peppers, corn, beans, and a citrus and herb dressing.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 181.8
Total Carbs 31.8 g
Dietary Fiber 5.2 g
Sugars 4.8 g
Total Fat 2.9 g
Saturated Fat 0.3 g
Unsaturated Fat 0.2 g
Potassium 250.9 mg
Protein 6.0 g
Sodium 160.4 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  medium tomatoes
1 each  large red bell peppers
2 each  whole jalapeno pepper
0 3/4 cup  fresh lemon juice
1 1/4 tsp  cilantro, leaves, dried
0 1/4 tsp  dried basil
0.125 tsp  hot red pepper flakes
15 oz  Corn, whole kernel, canned
15 oz  Beans, black, unsalted, fat free, canned
1 tbsp  olive oil
0 1/2 cup  fresh chopped onion
0 1/2 tsp  minced garlic
1 1/2 cup  Rice, brown, whole grain, instant
1 pinch  salt and pepper
  1. Drain corn and beans reserving liquid for rice.
  2. In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans.
  3. Stir to combine the vegetables, then set aside.
  4. In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute.
  5. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box.
  6. Cook the rice to package specifications.
  7. Let the rice cool slightly.
  8. Combine the rice and vegetable mixture. Add salt and pepper to taste and serve.

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