Shared Branch Bean and Rice Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A refreshing salad combining hearty beans and rice with a bright citrus vinaigrette, celebrating the idea of shared community and freshness. This Latin American-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs cooked brown rice, cooked 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 250 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.

Ingredients

• 1 cup cooked brown rice
• 1 cup, rinsed and drained cooked black beans
• 1/2 cup, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 cup cooked brown rice, 1 cup rinsed and drained black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until the dressing is emulsified and bright.
3. Step 3: Pour the vinaigrette over the rice and bean mixture and toss gently until all ingredients are evenly coated.
4. Step 4: Let the salad rest at room temperature for 10 minutes to allow flavors to meld before serving.