Crisp Rice and Black Bean Salad with Lime Dressing
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 salads (vegetarian) ready in about 15 minutes blends cooled cooked jasmine rice, cooked or canned, rinsed black beans, medium, diced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisp Rice and Black Bean Salad with Lime Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Crisp Rice and Black Bean Salad with Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Crisp Rice and Black Bean Salad with Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp Rice and Black Bean Salad with Lime Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crisp Rice and Black Bean Salad with Lime Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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