Black Bean & Rice Salad

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This recipe can be filed under “Quick & Easy” for your weekly menu rotations … Now that the holidays are over, everyone is trying to get back into the groove of jam-packed schedules.  I tore this recipe from Three Many Cooks out of the newspaper last spring and have made it in assorted variations several times since — this version is my favorite. It makes a great meatless main dish, but I make it on a regular basis so I’ll have something substantial to take to work for lunch … other than an occasional lunch out with work buddies, I would much rather save my “going-out” funds for spending time relaxing over good food with friends and family (which is not only good for the budget, but also much better for the “healthy” eating I’m trying to do these days)!!  Even with the “splurge” of feta cheese (actually the “splurge” is probably the cherry tomatoes — good grief — just cut up a tomato!), I don’t think it costs more than $5-6 to make a large bowlful to enjoy!


  • 1 cup uncooked white rice – cooked per standard directions and cooled (I tried it early in my experimenting with this recipe using brown rice and didn’t like it as well, but I’m going to try it again since I’m still working on that “eating healthier” theme)
  • 1 cup fresh corn kernels (or thawed frozen corn)
  • 1 can black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved (or 2-3 Roma tomatoes, diced)
  • ½ cup crumbled feta cheese
  • 4-6 green onions, chopped
  • about ¼ cup chopped fresh cilantro (more or less, depending on how much you love cilantro!)
  • Salt & fresh ground pepper to taste
  • Lime wedges for garnish and to add an extra little kick


  • ¼ cup olive oil
  • 4 tsps. Lime juice (you can substitute lemon
    juice, but I think lime was better for this recipe)


Combine the cooled rice, beans, corn, tomatoes, cheese, onions, and cilantro. Make sure you cool the rice before mixing with other ingredients or the feta cheese will melt. The pictures which follow are actually from a double batch I made a while back. This is also one of those recipes that can easily be “stretched” if you are feeding a crowd. You can double the rice and dressing and you still have a good salad; the other flavors will just not be as intense.












Wisk the olive oil and lime juice and pour over rice mixture. Chill in the refrigerator at least one hour before serving. Serve with lime (or lemon) wedges. Salt and pepper to taste.
















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