Looking for a vibrant, nutritious dish that bursts with flavor and is incredibly easy to whip up? Look no further than this delightful Black Bean and Rice Salad! Perfect for a quick lunch or a colorful side at your next gathering, this Mexican-inspired salad combines hearty black beans, fluffy rice, and crunchy vegetables, all brought together with a zesty lime dressing. In just 35 minutes, you can create a dish that not only tantalizes your taste buds but also packs a nutritious punch. Ready to impress your friends and family? Let’s dive into this mouthwatering recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup cooked rice
- 1 can black beans, rinsed and drained
- 1/2 cup corn
- 1/2 red bell pepper, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Begin by cooking 1 cup of rice according to the package instructions. This usually involves rinsing the rice under cold water, then adding it to a pot with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender. Once cooked, fluff the rice with a fork and set aside to cool.
- While the rice is cooking, prepare the other ingredients. Open the can of black beans, rinse them under cold water in a colander, and drain well. This helps to remove excess sodium and any canning liquid.
- Next, measure out 1/2 cup of corn. If using frozen corn, you can quickly thaw it by placing it in a bowl of warm water for a few minutes or microwaving it for about 1 minute. If using canned corn, simply drain and rinse it as you did with the black beans.
- Dice the 1/2 red bell pepper into small, even pieces. This will add a nice crunch and sweetness to the salad. Make sure to remove the seeds and white pith before dicing.
- Chop the 1/4 cup of fresh cilantro, ensuring to remove any tough stems. The cilantro will add a fresh, herbal flavor to the salad.
- In a large mixing bowl, combine the cooked rice, black beans, corn, diced red bell pepper, and chopped cilantro. Gently stir to combine the ingredients without mashing the beans.
- Drizzle 2 tablespoons of lime juice over the salad. This will add acidity and brightness to the dish. Season with salt and pepper to taste, mixing well to ensure even distribution of the flavors.
- Once everything is combined, taste the salad and adjust the seasoning if necessary. You can add more lime juice, salt, or pepper according to your preference.
- Let the salad sit for about 10 minutes before serving. This allows the flavors to meld together. You can serve it chilled or at room temperature.
- Enjoy your Black Bean and Rice Salad as a refreshing side dish or a light main course!
Tips
- Perfectly Cooked Rice: For the best texture, rinse your rice thoroughly before cooking to remove excess starch. This helps to prevent it from becoming gummy. Once cooked, let it cool to room temperature to avoid wilting the other ingredients.
- Fresh Ingredients: Use fresh cilantro for a more vibrant flavor. If you're not a fan of cilantro, feel free to substitute it with parsley or omit it altogether!
- Customize Your Salad: This recipe is versatile! Feel free to add diced avocado, cherry tomatoes, or even jalapeños for a spicy kick. You can also swap the lime juice for lemon juice if you prefer a different citrus flavor.
- Chill for Flavor: Allowing the salad to sit for about 10 minutes before serving enhances the flavors as they meld together. For an even more refreshing dish, consider chilling it in the refrigerator for a bit longer.
- Serving Suggestions: This salad can be enjoyed on its own or served as a side dish. Pair it with grilled chicken or fish for a complete meal that’s both satisfying and healthy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
