Black Bean & Rice Salad

Black Bean & Rice Salad

4.5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 412.9
  • Total Fat: 1.4 g
  • Cholesterol: 47.7 mg
  • Sodium: 390.9 mg
  • Total Carbs: 71.3 g
  • Dietary Fiber: 5.3 g
  • Protein: 29.5 g

View full nutritional breakdown of Black Bean & Rice Salad calories by ingredient
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Very multi-purpose dish. Extremely enjoyable! Very multi-purpose dish. Extremely enjoyable!
Number of Servings: 4


    11.6 oz Chicken Breast (you can use more but thats what I used this time. You will have to alter the recipe amounts if you use more or less.

    1 can Bush's Best Seasoned Black

    1 1/2 cup Jasmine Rice


(See notes at bottom before making.)

Take the chicken breast and cut it up. St aside in the bowl you plan to mix it in.

Drain the Bush's Black Beans and cook in the microwave for 1-2 minutes. Add it to the bowl with the chicken.

Cook 1 1/2 cup of Jasmine Rice. Add cooked rice to the bowl.


Optional: Not included in the nutritional information.

You can eat this with chips or in tortillas. You can add shredded lettuce, sour cream, cheese, salsa, or olives. Its basically up to you as far as what you have on hand, what you like on tacos, or what you want to use on calorie intake. The original recipe called for taco seasonings. That gives me heartburn however so I omitted it and all of its salt from my version. =)

We had left over chicken from the night before. You can also cook chicken specifically for this though.

Number of Servings: 4

Recipe submitted by SparkPeople user POETRYDIVA82.

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Member Ratings For This Recipe

  • Very Good
    great - 8/1/17

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  • Very Good
    great - 7/31/17

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  • Incredible!
    Very Good!!!!! - 4/13/17

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  • Incredible!
    Good recipe...I usually don't used canned beans so I can monitor my salt intake better - 1/4/11

    Reply from POETRYDIVA82 (1/4/11)
    Thank you. I don't use them very much but they were nice with this dish. I hear if you rinse them,it lowers the salt? Not sure though. I am adding 2 Tbsp of salsa, 2 Tbsp Light Sour Cream (I considered using light yogurt), and 1/6 c Monterey-Jack cheese to mine. I also don't use tortilla or chips.

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