Spiced Red Bean and White Rice Salad with Blueberry Vinaigrette
A vibrant salad combining hearty red beans and fluffy white rice, tossed in a tangy blueberry vinaigrette with warm spices for a colorful, healthy dish. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 15 minutes pairs cooled cooked white jasmine rice, small, diced red bell pepper, thinly sliced scallions 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 280 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
- 2 cups, cooled cooked white jasmine rice
- 1 1/2 cups, drained and rinsed cooked red kidney beans
- 1 small, diced red bell pepper
- 3, thinly sliced scallions
- 3/4 cup fresh blueberries
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a blender, combine 3/4 cup fresh blueberries, 3 tbsp extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp salt, and 1/4 tsp black pepper. Blend until smooth to create the blueberry vinaigrette.
- Step 2: In a large bowl, combine 2 cups cooled cooked white jasmine rice, 1 1/2 cups cooked red kidney beans, 1 small diced red bell pepper, and 3 sliced scallions.
- Step 3: Pour the blueberry vinaigrette over the rice and bean mixture and gently toss everything together until evenly coated and vibrant.
- Step 4: Chill the salad in the refrigerator for 30 minutes to let flavors meld before serving. Serve cold or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Red Bean and White Rice Salad with Blueberry Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Red Bean and White Rice Salad with Blueberry Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small, diced red bell pepper from drying out.
Can I substitute ingredients in Spiced Red Bean and White Rice Salad with Blueberry Vinaigrette?
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 Spiced Red Bean and White Rice Salad with Blueberry Vinaigrette 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 Spiced Red Bean and White Rice Salad with Blueberry Vinaigrette 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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