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Nutrition Facts
Serving Size 1 (262g) Recipe makes 4 servings
Calories 611
Calories from Fat 374		(61%)
Amount Per Serving		%DV
	Total Fat 41.6g	64%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 11.4g
	Polyunsaturated Fat 22.6g
	Trans Fat 0.1g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 416mg		11%
Total Carbohydrate 51.0g		17%
	Dietary Fiber 8.3g	33%
	Sugars 1.2g
Protein 10.3g		20%
detailed view... how is this calculated?

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Black Bean & Rice Salad

Recipe #30046 | 15 min | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Dancer^
May 31, 2002

I always cook extra rice so I can make this salad the next day.

SERVES 4 (change servings and units)

Ingredients

2 cups cooked black beans or canned black beans, rinse & drained,checked
2 cups cooked rice
1 1/2 cups fresh cilantro
1/4 cup lime juice
3/4 cup oil
1/2 cup chopped onion
2 cloves garlic, crushed
salt
fresh ground black pepper

Directions

1
Mix the beans, rice, and cilantro together in a bowl.
2
Place the lime juice in a small bowl and whisk in the oil.
3
Add the onion and garlic and toss with the rice and beans.
4
Add salt and pepper to taste.

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Featured Reviews for This Recipe

From: Heather'sKitchen

On Oct 9, 2008

This is a tasty cold rice salad! I take it for lunch frequently. Sometimes I add chopped leftover chicken. I always use only 1/4 cup oil and it is still nice and moist.

0 people found this review helpful

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From: Evil Eva

On Aug 1, 2008

This is a great recipe. I cooked the rice with a can of Hunts diced tomato and green chilies. Like others, I added some chopped jalepeno and lessened the oil. I also left out the onion, and roasted a whole bulb of garlic which I added. Just yummy. Hopefully we wont eat it all before it chills and I can see if it is good like that too! Thanks!

2 people found this review helpful

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From: Tarynne

On May 19, 2003

Wonderful recipe. Only change I made was add a red pepper, to which i had roasted, peeled & diced. Took it to a potluck at work and everyone loved it. I am going to make again for home and try to use less oil. Will advise how this turns out.

3 people found this review helpful

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From: Mirj

On Jun 4, 2002

I can't understand how something so simple and yet so delicious has passed me by so long. Not anymore! This is going to become a staple in our weekly meals. I just made this last night and there wasn't any left to take to work today, sigh... Black beans aren't readily available where I live, so I used 1 cup of cooked red beans and 1 cup of cooked chickpeas. It's really the cilantro that is the star of this dish! I used a garlic flavored oil, and tossed in just a hint of crushed red pepper flakes. Thanks again, Dancer, you've always come through for me!

3 people found this review helpful

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