Spiced Red Bean and White Rice Salad with Blueberry Vinaigrette

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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 salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs cooked white jasmine rice, cooked red kidney 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 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

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Instructions

1. 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.
2. 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.
3. Step 3: Pour the blueberry vinaigrette over the rice and bean mixture and gently toss everything together until evenly coated and vibrant.
4. Step 4: Chill the salad in the refrigerator for 30 minutes to let flavors meld before serving. Serve cold or at room temperature.