Rice and Bean Salad
Dairy-Free |
Kid Approved |
Quick & Easy |
Salads |
Side Dishes |
No Added Sugars |
High in Fiber |
Vegan |
Vegetarian |
WIC Friendly
Rice, beans, and veggies brightened with a citrus dressing make a fun and flavorful salad.

6
Servings
20 minutes
Total Time
$1.25
Cost per serving
Serving size: | 3/4 cup |
Prep time: | 20 minutes |
Total time: | 20 minutes |
Equipment: | Cutting board Large bowl Small bowl |
Utensils: | Knife Mixing spoon Whisk or fork |
Serving Suggestion:
Serve with baked or grilled chicken breast or sautéed tofu and a glass of low-fat milk.
Ingredients
1 cup cooked, cooled brown rice
1 cup tomatoes, chopped (about 1 medium)
2 medium carrots, chopped or grated
2 tablespoons onion, finely chopped
1 cup corn, frozen
1 cup green bell pepper, diced
1 can (15 ounces) black beans, drained and rinsed
¼ cup lime juice
¼ cup oil, vegetable or canola
½ teaspoon salt
½ teaspoon ground black pepper
Instructions
- Before you begin wash your hands, surfaces, utensils and vegetables.
- Cut up the carrots, bell pepper, onion and tomato. Put the vegetables in large bowl.
- Add frozen corn, drained and rinsed black beans, and rice to the bowl.
- Using a fork or whisk, whisk together the lime juice, oil, salt, and pepper in a small bowl. Pour over rice and veggie mixture and stir gently to combine.
- Refrigerate at least 30 minutes before serving to let flavors blend.
Tips
- Add color and flavor with 1 teaspoon cumin and 1 tablespoon dried parsley or 3 tablespoons fresh parsley (minced).
- This dish can keep up to 4 days in the refrigerator.
- Use as a side dish, pita or tortilla filling, dip for tortilla chips, or filling for a lettuce wrap.
- You can substitute one can of corn for frozen corn.
- Add 1 cup of cooked meat, chicken, or fish for added protein.
Ingredients

What goes in Rice and Bean Salad?

Black Beans

Chopped Tomatoes

Bell Pepper

Carrots

Frozen Corn
Nutritional Information(Per Serving)
CALORIES
220
TOTAL FAT
10g
SODIUM
400mg
TOTAL CARBS
30g
PROTEIN
6g