It always surprises me how much children, even young ones enjoy this Rice and Black Bean Salad. I suspect that the bright colors has something to do with it. My own variation on the very popular Spanish dish, frijoles negro y arroz. The recipe came about when I had leftovers from a catered event and needed to use it lest it perish. This super easy to make dish is a festive addition to any party. Or a flavorful side dish for dinner at home. Combine cooked rice with canned black beans and fresh-cut veggies and herbs and you’re done.
The different textures and flavors of uncooked bell peppers, cilantro and onions combined with rice and black beans are a cinch to make and a treat for taste buds.
This easy to make dish is a festive addition to any party and it is a guaranteed crowd-pleaser. The different textures and flavors of uncooked bell peppers, cilantro and onions combined with rice and black beans are a treat for any tastebud. The robust flavors and textures that get stronger as it marinades.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 c cooked white rice
- 15 oz can Black beans ( drained and rinsed)
- ½ tsp salt
- 1 med onion ( finely chopped)
- 1 sm red bell pepper ( finely chopped)
- ¼ c cilantro ( finely chopped)
- 1 sm green bell pepper ( finely chopped)
- ¼ cup olive oil
Toss all ingredients together in a glass bowl and serve.
Use any color bell peppers you choose. Best served cold, this dish can be served immediately but it is best served after marinating for a few hours. This dish can be kept refrigerated up to 1 week.
*Do NOT add watery ingredients like cucumber and tomato. it will make the rice soggy and cause the dish to go sour easily.
For optimum flavor. Combine all the ingredient in a glass bowl. Cover tightly and let the Rice and Black Bean Salad marinate in the refrigerator for 24 hours before serving.