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4.7 from 18 votes

Black Bean and Brown Rice Salad

A colorful side dish that's perfect for picnics, tailgating, barbecues and alfresco entertaining.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 35 mins
Servings: 12
Calories: 398 kcal
Course: Side Dish
Cuisine: American

Ingredients

FOR THE RICE:
  • 4 cups brown rice
  • water to cook the rice
FOR THE RICE SALAD:
  • 1 red bell pepper chopped into 1/2 inch dice
  • 1 yellow bell pepper chopped into 1/2 inch dice
  • 1 orange bell pepper chopped into 1/2 inch dice
  • 3 scallions (white and green parts) chopped
  • 15 ounce can black beans drained
  • ½ red onion chopped into 1/2 inch dice
  • 4 large curly kale leaves tough stems removed
FOR THE DRESSING:
  • 3 cloves garlic minced
  • 1½ teaspoons cumin
  • 1 lime zested
  • 2 tablespoons lime juice usually 1 1/2-2 limes -- Use the one you zested.
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • 6 tablespoons olive oil

Instructions

FOR THE BROWN RICE:
    Cup of Yum
  1. Fill a large saucepan (with a lid) with water about 3/4 way up. Bring the water to a boil and add about 1 teaspoon kosher salt. Stir in the rice and cook about 5 minutes few than according to the package times.
  2. Drain the rice well in a fine mesh colander. Transfer the rice back to the saucepan and put the lid on tightly. Let the rice rest in the pot for 10 minutes. (This actually steams the rice).
  3. Transfer the rice to a large (wide) bowl and spread it out in an even layer. Set aside for the rice to cool and dry completely.
FOR THE RICE SALAD:
  1. In a large bowl combine the bell peppers, red onion and scallions. Mix to combine.
  2. Wash the kale leaves and spin in a salad spinner. Transfer to a large cutting board and massage the kale for 2-3 minutes with your hands until it's very soft and fragrant and the leaves have turned a dark, bright green.
  3. Bunch the kale tightly into a ball and use a sharp knife to cut very thin slices of the kale. Add the kale to the pepper mixture.
  4. Rinse and drain the black beans in a colander, running fresh water over them to remove any bean liquid. Let the beans rest for a minute or so to drain completely. Add the beans to the pepper mixture and toss gently.
FOR THE DRESSING:
  1. In a medium bowl or 2-cup glass measuring cup combine the garlic, dijon mustard, lime zest, lime juice, kosher salt, black pepper and cumin. Whisk well to combine. Slowly pour the olive oil into the dressing, whisking constantly so that the dressing emulsifies.
ASSEMBLE THE SALAD:
  1. Add the bell pepper mixture to the cooled and dry rice and toss well to combine.
  2. Add the dressing a little at a time, tossing after each addition just until the salad is well dressed but not sopping wet. You don't want to overdress the salad. (Any leftover dressing can be used on salads or to dress steamed vegetables).
  3. Serve at room temperature or chilled. Salad can be made a day or two ahead of time.

Nutrition Information

Calories 398kcal (20%) Carbohydrates 60g (20%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 2g (10%) Sodium 371mg (15%) Potassium 471mg (13%) Fiber 6g (24%) Sugar 1g (2%) Vitamin A 2580IU (52%) Vitamin C 71mg (79%) Calcium 75mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 398

% Daily Value*

Calories 398kcal 20%
Carbohydrates 60g 20%
Protein 8g 16%
Fat 15g 23%
Saturated Fat 2g 10%
Sodium 371mg 15%
Potassium 471mg 10%
Fiber 6g 24%
Sugar 1g 2%
Vitamin A 2580IU 52%
Vitamin C 71mg 79%
Calcium 75mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.