Black Bean and Yellow Rice Salad Recipe

Black Bean and Yellow Rice Salad Recipe

How To Make Black Bean and Yellow Rice Salad

Enjoy a low-fat and healthier lunch meal with this yellow rice salad, tossed in with tender black beans that’s all coated in hearty spices!

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 3tbspcooking oil
  • 1onion
  • 2garlic cloves
  • ¼tspturmeric
  • ½tspground cumin
  • tspsalt
  • ¼tspfresh ground black pepper
  • cupslong grain rice
  • cupswater
  • 1bay leaf
  • 1cupblack beans,(from one 15 oz can), drained and rinsed, canned
  • 1green bell pepper
  • 2tomatoes
  • 1tbspwine vinegar
  • ¼cupfresh parsley,chopped
  • 1lime


  1. In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until translucent.

  2. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, and rice. Cook, stirring frequently, for 2 minutes.

  3. Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, for about 20 minutes, until all the liquid is absorbed and the rice is done. Remove the bay leaf.

  4. In a large glass or stainless-steel bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and ¼ teaspoon of salt, the vinegar, and parsley. Toss gently to combine.

  5. Serve with lime wedges, and enjoy!


  • Calories: 552.62kcal
  • Fat: 12.00g
  • Saturated Fat: 1.15g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 6.93g
  • Polyunsaturated Fat: 3.48g
  • Carbohydrates: 95.35g
  • Fiber: 10.96g
  • Sugar: 5.09g
  • Protein: 16.98g
  • Sodium: 747.87mg
  • Calcium: 119.12mg
  • Potassium: 1098.57mg
  • Iron: 4.06mg
  • Vitamin A: 47.87µg
  • Vitamin C: 44.55mg
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