Half-Cup Brown Rice and Black Bean Salad with Cilantro Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A wholesome and satisfying salad featuring half a cup of nutty brown rice combined with black beans, fresh vegetables, and a tangy cilantro lime dressing. This latin american-inspired salads (vegetarian, gluten free) ready in about 50 minutes blends dry brown rice, water, canned, drained and rinsed black beans 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 300 calories and feeds 3, 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.

Prep: 10 min Cook: 40 min Serves 3 Latin American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1/2 cup dry brown rice under cold water. In a medium saucepan, combine the rice and 1 cup water, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40 minutes until water is absorbed and rice is tender. Fluff with a fork and let cool.
  2. Step 2: In a large bowl, combine the cooked and cooled rice with 1 cup drained black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Pour the dressing over the rice and bean mixture and toss gently to coat evenly. Chill for 15 minutes before serving to let flavors meld.

Frequently asked questions

How long does Half-Cup Brown Rice and Black Bean Salad with Cilantro Lime Dressing take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Half-Cup Brown Rice and Black Bean Salad with Cilantro 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 Half-Cup Brown Rice and Black Bean Salad with Cilantro 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 Half-Cup Brown Rice and Black Bean Salad with Cilantro Lime Dressing for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Half-Cup Brown Rice and Black Bean Salad with Cilantro Lime Dressing vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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