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Who knew pantry staples could taste this good? Try this Zesty Bean and Rice Salad, it’s a game-changer.
This salad has all the satisfying textures: tender rice, crunchy peppers, and creamy beans. The chipotle-kissed corn and fresh cilantro bring just the right amount of punch to each bite. Plus, it’s customizable, add avocado chunks, squeeze in some lime juice, or even toss in shredded chicken for extra protein.
Make it once, and it’ll be a lunch rotation regular!
Beans and rice have been besties for centuries. From Latin American kitchens to Mediterranean tables, this duo has been feeding people with delicious simplicity. Why? Because they’re affordable, packed with nutrients, and taste amazing together.
Now, add some fresh veggies, zesty spices, and a drizzle of tangy dressing, and you’ve got a modern twist on this classic pair: Bean and Rice Salad! It’s not just tasty, it’s a meal that keeps you full, fuels your day, and makes your taste buds do a happy dance.
Whether you’re looking for an easy lunch, a colorful side dish, or just a reason to raid your pantry, this salad has your back. It’s quick, it’s fresh, and it might just become your new favorite.
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Zesty Bean and Rice Salad
- Prep Time: 10 minutes
- Resting Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings depending on size 1x
- Category: Salad Recipes
- Method: Easy
- Diet: Vegetarian
Description
Bean and Rice Salad: The secret to a quick lunch that’s fresh, filling, and anything but boring.
Ingredients
- 1 cup long-grain rice
- 2 cups water
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1 can white corn chipotle corn (or use frozen corn tossed with chipotle spice)
- 1 can red beans (drained and rinsed)
- 1 can black beans (drained and rinsed)
- 1 green pepper (chopped)
- 1/2 red onion (chopped)
- 2 garlic cloves (minced)
- A handful of fresh cilantro (chopped finely)
- 3 tablespoons white wine vinegar
- 1/4 cup olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Bring 2 cups of water to a boil in a saucepan.
- Add the rice, olive oil, and salt.
- Cover tightly, lower the heat, and let it simmer for 15 minutes.
- Keep the lid on! Let it rest off the heat for another 15 minutes.
- For a quick cool-down, spread the rice on a baking sheet for a few minutes.
- In a big bowl, combine the corn, red beans, black beans, green pepper, red onion, garlic, and cilantro.
- Drizzle in the white wine vinegar, olive oil, and sprinkle with cumin.
- Stir it all together until everything is evenly coated.
- Once the rice is room temperature, fold it into the bean mixture.
- Give it a good toss and season generously with salt and pepper.
- This salad is great chilled straight from the fridge or at room temperature.
- It’s light yet filling, with just enough spice to keep things interesting.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by Mona
I know you will fall in love with this Bean and Rice Salad
This Bean and Rice Salad combines fresh veggies, hearty beans, and zesty spices for an easy meal, filling, and full of flavor. It’s perfect for a quick lunch or a light dinner and stays great chilled or at room temperature. Anyone who wants a simple, tasty, and healthy dish will want to make this recipe right away.
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