Black Bean, Rice, and Veggie Salad

Prep Time
25 mins

Becca Steinkamp gives her mother credit for this vegetable-loaded rice-and-bean salad, which she calls “ensalada de colores.” On warm summer evenings, she doubles the recipe to feed a crowd without heating up the kitchen. You can also make the salad up to 1 day ahead of time; chill airtight.

Lara Hata

1/4 cup extra-virgin olive oil

1/4 cup lime juice

1 teaspoon ground cumin

1 1/2 cups cooked basmati rice, cooled

1 can (15 oz.) black beans, rinsed and drained

1 cup finely diced carrots

3/4 cup raw corn kernels

3/4 cup finely chopped tomato

1/4 cup minced Italian parsley

1/4 cup minced fresh cilantro

2 tablespoons finely chopped red onion

Salt and pepper

In a serving bowl, stir olive oil, lime juice, and cumin to blend. Add rice, beans, carrots, corn, tomato, parsley, cilantro, and onion. Stir gently to coat. Season to taste with salt and pepper.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories247

% Daily Value *
Total Fat 12g16%

Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 164mg8%
Total Carbohydrate 32g12%

Dietary Fiber 4.5g17%
Protein 6.5g

* The % Daily Value (DV) 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.

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Black Bean, Rice, and Veggie Salad