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Black Bean, Rice, and Veggie Salad

Lara Hata
Prep time 25 mins
Yield Makes 5 cups; 4 or 5 servings
Becca Steinkamp gives her mother credit for this vegetable-loaded rice-and-bean salad, which she calls "ensalada de colores." On warm summer evenings, she doubles the recipe to feed a crowd without heating up the kitchen. You can also make the salad up to 1 day ahead of time; chill airtight.


  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lime juice
  • 1 teaspoon ground cumin
  • 1 1/2 cups cooked basmati rice, cooled
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 cup finely diced carrots
  • 3/4 cup raw corn kernels
  • 3/4 cup finely chopped tomato
  • 1/4 cup minced Italian parsley
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons finely chopped red onion
  • Salt and pepper

Nutrition Information

  • calories 247
  • caloriesfromfat 44 %
  • protein 6.5 g
  • fat 12 g
  • satfat 1.7 g
  • carbohydrate 32 g
  • fiber 4.5 g
  • sodium 164 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a serving bowl, stir olive oil, lime juice, and cumin to blend. Add rice, beans, carrots, corn, tomato, parsley, cilantro, and onion. Stir gently to coat. Season to taste with salt and pepper.

    Slicing and Dicing Carrot