Crisp Rice and Black Bean Salad with Lime Dressing

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant rice salad tossed with black beans and a zesty lime dressing that imbibes fresh flavors and textures for a healthy, satisfying dish. This Latin American-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs cooked jasmine rice, black beans, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Latin American cuisine 220 cal/serving

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Ingredients

2 cups, cooled cooked jasmine rice
1 cup, cooked or canned, rinsed black beans
1 medium, diced red bell pepper
1/4 medium, finely chopped red onion
1/4 cup chopped fresh cilantro
3 tbsp, freshly squeezed lime juice
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a large bowl, combine 2 cups cooled cooked jasmine rice and 1 cup rinsed black beans, stirring gently to distribute evenly.
Step 2: Add 1 medium diced red bell pepper, 1/4 medium finely chopped red onion, and 1/4 cup chopped fresh cilantro to the rice mixture.
Step 3: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
Step 4: Pour the lime dressing over the salad and toss thoroughly to imbibe the rice and vegetables with the zesty flavors.
Step 5: Let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld.