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

By · 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

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.

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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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