Tangy Lime and Black Bean Rice Bowl
A bright and zesty bowl featuring tender rice, protein-rich black beans, and a vibrant lime dressing that makes every bite refreshing. This Mexican-inspired rice and grain recipe (vegetarian), ready in about 25 minutes, pairs rice, black beans, corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 uncooked rice
- 1 can (15 oz), drained and rinsed black beans
- 1/2 cup corn
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- to taste salt
- 1, sliced (optional) avocado
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cook 1 cup uncooked rice according to package directions, then fluff with a fork and let cool slightly.
- Step 2: In a medium bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp ground cumin, and a pinch of salt to make the dressing.
- Step 3: Add 1 can (15 oz) black beans (drained and rinsed), 1/2 cup corn, 1/4 cup diced red onion, and 1/4 cup chopped cilantro to the rice, then pour the dressing over and toss gently until well combined.
- Step 4: Serve immediately, optionally garnished with 1 avocado, sliced.
Frequently asked questions
How long does Tangy Lime and Black Bean Rice Bowl take to make?
Total time is about 25 minutes (10 min prep + 15 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 Tangy Lime and Black Bean Rice Bowl?
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 rice from drying out.
Can I substitute ingredients in Tangy Lime and Black Bean Rice Bowl?
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 Tangy Lime and Black Bean Rice Bowl 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 Tangy Lime and Black Bean Rice Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured this. The tanginess from the lime really brightened up the dish. A new favorite!
- ★★★★★
Loved how fresh it tasted. The rice was fluffy and the black beans added great texture. Easy to make.
- ★★★★★
This recipe was a hit at my dinner party! The lime and black bean combo is perfect. Will make again.
