Black Bean and Rice Salad

Full of protein, fiber, and flavor, this salad works well as a side dish or stands alone as a main dish. It can also be made ahead of time and refrigerated.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $0.88/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• High-Fiber
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• quick
• healthy
• fresh
• budget-friendly
• no-cook
• tangy

Ingredients

• 0.5 cup onion (chopped)
• 0.5 cup bell pepper (chopped)
• 1 cup brown rice (cooked and cooled)
• 1 can black beans (15 oz can, low-sodium, drained and rinsed)
• 0.25 cup rice vinegar
• 0.5 teaspoon mustard powder
• 1 clove garlic (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon vegetable oil

Instructions

1. In a mixing bowl, stir together onion, red or green pepper, rice, and beans.
2. In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, salt, pepper and vegetable oil.
3. Shake until dressing is evenly mixed.
4. Pour dressing over bean mixture and stir to mix evenly.
5. Chill for at least one hour.
6. Serve cold as a side dish or main dish.

Nutrition (per serving)

• Calories: 235
• Protein: 8.2 g
• Carbohydrates: 33 g
• Fat: 7.8 g
• Fiber: 8.8 g
• Sodium: 446 mg
• Saturated Fat: 1.2 g
• Sugar: 2 g