See more
Black Bean-and-Rice Salad

Black Bean-and-Rice Salad

This tasty make-ahead dish is great for a potluck. Stir it together in 20 minutes; cover and chill for 30 minutes, and you're out the door. You may also stir in 2 cups chopped cooked chicken or pork for a main dish.

Southern Living FEBRUARY 2006

  • Yield: Makes 10 servings
  • Prep time: 10 Minutes
  • Stand: 10 Minutes
  • Chill: 30 Minutes


  • 2 (8.8-ounce) pouches ready-to-serve Spanish rice
  • 2 (15.5-ounce) cans black beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes and green chiles, drained
  • 1 medium-size green bell pepper, diced
  • 1/2 cup diced red onion
  • 1/4 cup red wine vinegar
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper


Heat rice according to package directions. Pour into a large bowl, and let stand 10 minutes to cool.

Stir in black beans and remaining ingredients until well combined. Cover and chill rice mixture at least 30 minutes before serving.

Note: For testing purposes only, we used Uncle Ben's Spanish Style Ready Rice.


Go to Full Version of

Black Bean-and-Rice Salad Recipe