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Rice and Bean Salad

Yield: Serves 8. Each serving: 1 cup.



Beans and rice are tossed with tropical fruits and jalapeno for a zesty refreshing salad.

3 cups cooked brown rice
1-1/2 cups cooked or canned black beans, rinsed and drained
1 mango, diced
1 ripe tomato, diced
1/2 jalapeno, seeded & diced
1 green bell pepper, diced
1/4 cup red onion, diced
6 cups shredded romaine lettuce

2 Tbsp orange juice
1 tsp olive or vegetable oil
4 Tbsp red wine vinegar
1 tsp chopped cilantro or parsley

Prepare rice according to package directions. Allow to cool in shallow pan while you prepare the rest of the ingredients.

Combine the dressing ingredients in a large salad bowl. Add the rice and chopped vegetables and fruit. Toss together and serve immediately or refrigerate until ready to serve, up to 6 hours.