Mexican Rice & Black Bean Salad

Mexican Rice & Black Bean Salad
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 214.5
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 202.9 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 6.0 g

View full nutritional breakdown of Mexican Rice & Black Bean Salad calories by ingredient

Number of Servings: 6


    2 1/2 C cooked rice (chilled)
    1 15 oz. can black beans, drained, rinsed
    10 oz package frozen peas
    1/2 C onion (yellow, red or 1/4 C green) chopped
    1 jalapeno pepper seeded and chopped
    1/2 tsp salt
    1/2 tsp fresh ground pepper

    2 Tbs. oil
    1 Tbs. cider vinegar
    1 lime, juiced (1 1/2 tsp lime juice)
    1 Tbs. roasted garlic (jarred, minced)
    2 Tbs. cilantro, finely chopped
    2 Tbs. parsley, finely chopped
    1/4 tsp salt
    1/8 tsp black pepper


This salad is best marinated for 4 hours to overnight.

This recipe is a good way to use up left over rice from Mexican dinners or Chinese take-out.

Rice blends that include some wild rice are also great.

Also, since this salad uses raw onion, I like to soak my onion in cold water for at least 10 min before adding to the dish. Helps cut the acid a bit.


In a large bowl, mix the cold rice, black beans, peas, onion, jalapeno, salt and pepper. (1st 7 ingredients.)

In a blender or small processor pour in the olive oil. While processing add vinegar, lime juice. Add the garlic. Scraping sides if necessary, mix until smooth. Pour the dressing into a small bowl. Add to it the cilantro & parsley, salt & pepper.

Pour the dressing over the rice mixture. Toss to mix thoroughly. Cover and chill for 4 hours to overnight. (Best overnight.) Garnish servings with sprigs of cilantro and parsley.

Serving Size: 6 to 8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LUNARAEVNWILDER.