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Island Black Bean & Rice Salad

Island Black Bean & Rice Salad recipe image
This Island Black Bean & Rice Salad is a refreshing and hearty dish that balances earthy black beans with the creamy richness of ripe avocado. The base of fluffy white rice absorbs the zesty citrus dressing, creating a moist and flavorful texture that holds up well for meal prep. Bright notes of lime and a hint of spice from fresh cilantro or jalape&# 195;±o give it a lively kick, making it an excellent choice for warm-weather lunches, potlucks, or as a light side dish for grilled meats. It’s naturally vegan, gluten-free, and packed with protein and fiber, ensuring you stay satisfied. Simple to assemble with pantry staples, this salad tastes even better the next day as the flavors meld together.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 40.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Island Black Bean & Rice Salad is a refreshing and hearty dish that balances earthy black beans with the creamy richness of ripe avocado. The base of fluffy white rice absorbs the zesty citrus dressing, creating a moist and flavorful texture that holds up well for meal prep. Bright notes of lime and a hint of spice from fresh cilantro or jalape&# 195;±o give it a lively kick, making it an excellent choice for warm-weather lunches, potlucks, or as a light side dish for grilled meats. It’s naturally vegan, gluten-free, and packed with protein and fiber, ensuring you stay satisfied. Simple to assemble with pantry staples, this salad tastes even better the next day as the flavors meld together.
Ingredients
  • 1 cup cooked white rice, cooled
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Directions
  1. 1
    Cook the rice according to package instructions, then spread it on a baking sheet to cool completely.
  2. 2
    In a small bowl, whisk together lime juice, olive oil, salt, and pepper to create the dressing.
  3. 3
    In a large mixing bowl, combine the cooled rice, rinsed black beans, diced avocado, halved tomatoes, and diced red onion.
  4. 4
    Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
  5. 5
    Fold in the fresh cilantro and adjust seasoning with additional salt or lime juice if needed.
  6. 6
    Serve immediately or chill in the refrigerator for 30 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 40.0kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 2.2g1%
Dietary Fiber 1.8g8%
Sugars 0.2g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The avocado may brown slightly; squeeze extra lime juice over it to prevent discoloration.

Substitutions: Swap black beans for kidney beans or chickpeas. Use brown rice for a nuttier texture and higher fiber content.

Variation: Add diced bell peppers or corn for extra sweetness and crunch. For a spicy kick, include diced jalapeños.

Keywords: black bean, rice salad, vegan, gluten free, healthy, lunch, picnic, avocado, cilantro, lime, tropical, island style, vegetarian
Read it online: https://www.chefs-mate.com/recipe/island-black-bean-rice-salad/