4 Reviews of Black Bean and Rice Confetti Salad

From: Chef Smig52

On Aug 30, 2008

I tweaked this recipe a bit and my picky wife said "mmm, save this recipe!". I used a cup of left over rice, a can of beans rinsed, added 1 medium tomato, 1 tsp of garlic salt, and 3 fresh julienned basil leaves, I didn't have any cumin so I substituted with poultry seasoning. Great way to use leftovers.

From: Yankiwi

On Dec 19, 2008

I was looking for a new lunch meal which I could make and refrigerate for a few days. Black Bean and Rice Confetti Salad filled the bill. I had to use lemon juice as I had no lime juice and also used basil with no cilantro in the house. I added a few sliced black olives and a cup of corn. It looked great, tasted better and it's nice knowing I don't have to prepare lunch tomorrow or the next day.

From: Aunt Kathy

On Apr 7, 2009

I wanted something easy that would use up stuff I had on hand. This fit the bill, and is very tasty. I added a handful of corn kernels and one jalapeno (seeds removed, finely chopped). I omitted the salt and didn't miss it at all!

From: Lvs2Cook

On Apr 15, 2009

Loved it! I used it as a side dish and it worked perfectly. I subbed parsley for the cilantro but otherwise made as posted. I'll be using this quite a bit. Thanks for posting! Made for PAC Spring 2009.