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Bean and rice salad recipe

Bean and rice salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Grain salad
  • Rice salad

A wonderful brown rice salad, which is packed full of beans, vegetables and nuts. It makes a great picnic salad or a side dish to any summer barbecue.

67 people made this

IngredientsMakes: 6

  • 190g uncooked brown rice
  • 350ml water
  • 1 (400g) tin kidney beans, rinsed and drained
  • 4 tablespoons chopped red onion
  • 25g sliced fresh mushrooms
  • 25g bite-size broccoli florets
  • 35g chopped green pepper
  • 35g chopped red pepper
  • 35g chopped yellow pepper
  • 2 tablespoons chopped raw almonds
  • 1/4 teaspoon coarse black pepper
  • 2 tablespoons light Italian dressing
  • 1 tablespoon extra-virgin olive oil

MethodPrep:20min ›Cook:50min ›Extra time:1hr chilling › Ready in:2hr10min

  1. Combine the rice and water in a small saucepan; bring to the boil over high heat. Cover and reduce the heat to medium-low. Simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
  2. Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, peppers and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
  3. Chill for at least one hour before serving.

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Reviews & ratingsAverage global rating:(55)

Reviews in English (46)

by Jackie Wood

Thank you all for the wonderful reviews, they mean a LOT to me! I first came up with this recipe back in 2004 when my husband was diagnosed with Type 2 diabetes. It has evolved over the years, with additions, changes, or whatever my mood is. I now use EVOO and fat-free Italian dressing to equal roughly 1/4 cup (percentage of each is up to your personal tastes) I have tossed in asparagus, sunflower seeds, and completely switched to black beans about 4 years ago. The best thing some groceries have ever come up with for a busy working person are chopped veggies, and I have used my share of diced onions, and peppers from the grocery. I also used the precooked brown rice the last time, worked GREAT! I had an over abundance of cherry tomatoes last year, and halved a big handful and tossed them in. Ditto with extra Mini Pearl (grape tomatoes from Trader Joes), those go in whole. I have been known to toss in diced ham or chicken if the carnivores were descending. Happy cooking, and ENJOY!-25 Aug 2010

by larkspur

This is a delicious and beautiful salad! With the addition of carrots, it would have every color in the rainbow (except blue, of course!) and it tastes even better than it looks! I didn't add the mushrooms, because I didn't have any, and I also doubled the amount of salad dressing, because it was a little bland. With these changes, the salad is absolutely fantastic and so healthy! I will definitely make this again; thanks for sharing!-23 Apr 2009

by Lorie C. Harding

I've been looking for a rice salad recipe for the longest time! I used to work in a coffee house that sold a sunflower-seed-longrain rice salad that I loved, and this recipe is almost EXACTLY the same! I followed the recipe as stated and added shredded carrot and sliced green onion to it. I didn't have any beans, but the salad was just fine without them - although I will try adding chick peas in the future. I used Kraft Golden Italian dressing, and like other reviewers, added MUCH more than the recommended 2 tbsp...I added over 5 tbsp ;P But it's really up to the individual - if you like more dressing, then this recipe allows you to add more without ruining the combined flavours My family like this recipe so much that I had to make ANOTHER batch the next day! And my hubby suggested I make this salad for upcoming family functions I will continue making this salad, especially during the summer when I like eating lighter-24 Feb 2010

Recipe Summary

  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • 1 clove garlic
  • 1 can (14 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) black beans, drained and rinsed
  • 1 can (14 ounces) red kidney beans, drained and rinsed
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup finely chopped red onion
  • 2 stalks celery, finely chopped
  • 3 tablespoons fresh lemon juice, plus wedges for serving
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 3 cups cooked short-grain brown rice
  • 1/4 head red cabbage, cut into thin slices
  • 2 avocados, cut into wedges
  • 1 roasted red bell pepper (from a 12-ounce jar), coarsely chopped
  • 1 small cucumber, cut into rounds
  • 2 cups upland cress or watercress, tough stems removed

Combine tahini, lemon juice, and 2 to 3 tablespoons water (enough to create consistency of honey) until smooth season with salt. Finely grate garlic on a Microplane stir into sauce. Adjust seasoning as desired. Sauce can be stored in an airtight container in refrigerator up to 3 days.

In a large bowl, combine chickpeas, both beans, parsley, onion, celery, lemon juice, and oil. Season with salt and pepper. Bean salad can be made ahead and stored in an airtight container in refrigerator up to 3 days.

For each serving, place 3/4 cup cooked rice and 3/4 cup bean salad in a bowl add some cabbage, avocados, roasted pepper, cucumber, and cress. Season with salt and pepper, drizzle with more oil, and squeeze a lemon wedge over it. Drizzle with tahini sauce serve.

Southwest Rice and Bean Salad

The end result of this salad is delicious. Incredible, in fact. The salad ingredients are tasty and, paired with the tangy sweet dressing, it’s a knockout.


  • 5 cups Cooked Rice, Warm Or At Room Temperature
  • 2 teaspoons Salt
  • 1 can (16-oz.) Black Beans, Rinsed And Drained
  • 1 can (16-oz.) Pinto Beans, Rinsed And Drained
  • 2 cups Cubed Cooked Chicken
  • 1 can (12-oz.) Corn, Drained
  • 4 whole Green Onions, Sliced (white And Green Parts)
  • ¼ cups Fresh Lime Juice
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Brown Sugar
  • ⅔ cups Canola Oil
  • 4 whole Pickled Jalapeno Pepper Rounds (found In A Glass Jar Near The Olives At The Grocery Store)
  • 2 teaspoons Chili Powder
  • 1 teaspoon Cumin


Combine all of the salad ingredients together in a large bowl. Combine dressing ingredients in a blender until peppers are finely minced. Toss with the salad. Serve warm or at room temperature.

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Jesshopper22 on 11.6.2011

This looks delicious, putting it on my list to try this week! This is probably a silly question, but when you say rice, do you mean just white rice or a spanish rice? Thanks!

Sagey on 2.22.2010

I made this for a church potluck. It was super easy and tasty. I followed the recipe to a T, except I used 1.5 Tbsp of brown sugar. This makes a ton so it is a perfect potluck dish. Thanks for such a wonderful simple recipe!

Erinlyn on 11.9.2009

Ohhhh was this delicious! Such an awesome recipe!

Easy to throw together, very healthy, extremely tasty–everything you could want in a recipe. Thanks for sharing!

I adjusted the dressing recipe a bit to suit our tastes–made a little more dressing than the recipe called for, added a couple of extra jalapeno rounds and used honey instead of brown sugar. But ultimately, this is a total winner. We’ll be adding this to the regular rotation in our house!

Now…I have to run to the fridge to get some leftovers for lunch…!

Kelly W. S. on 11.6.2009

Yum, yum, yum! I will probably cut the sugar the next time I make it, though, so it’s more tangy and a little less sweet.

Meal prepping salads can sometimes be tricky because you don’t want your leafy greens to get soggy as they sit in the dressing.

While it’s simple enough to keep the dressing separate from the salad, this isn’t required when meal prepping a rice and bean salad! In fact, as the salad ingredients soak up the tasty vinaigrette, the salad flavors become enhanced after a day or two.

This is why I love making grain and bean salads for meal prep as they make a delicious, filling and balanced vegan lunch that is perfect to eat cold.

Recipe Summary

  • 1 cup brown (or white) rice
  • 1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
  • 1 can (15 1/2 ounces) black beans, drained and rinsed
  • 6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
  • 1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
  • 1/4 cup white-wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 4 scallions, thinly sliced

Cook rice according to package instructions. Spread on a baking sheet refrigerate until cool.

Place cooled rice in a large bowl add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

Besides for the beans, I like to add some bright, fresh flavors including:

If you feel like it might be too spicy for your family you can either omit the jalapeno or just use half of it. Your call. My family does like things spicy so I use an entire jalapeno for this salad. On a good day, I can find all of these ingredients in my garden and that makes this dinner even better.

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I loved the recipe and will make it again. Here's what I changed: Brown rice instead of white More beans I cooked the bell pepper in the rice to soften it up.

Easy enough to make, but the salad had a strange taste. I think it was overwhelmed by all the thyme. I used my usual Italian dressing (Newman's, which is wonderful) so I imagine that wasn't the problem. Was looking for a good room-temperature rice and bean salad, but I can't say this is it.

I served this with Lebanese Chicken and it was a great combination. I made it using jasmine rice and served it warm. There seemed to be something missing though, something to give that extra kick, so next time I'll add some spices and maybe thinly sliced red onions.

A very good and easy summer dish. I decreased the amount of thyme and cayenne and it was still quite good. I served it with grilled summer squash and zucchini as well as corn on the cob.

This recipe is great served cold or warm. The spiciness is just right. My teenaged son loved it and wants me to prepare it again. Cornbread on the side makes it a great little meal.

This recipe was very easy and very tasty. I used Good Seasons fat-free Italian dressing and I used alot of the cayenne pepper-because I like my food spicy. My family liked this so much that they requested that I make it for our next family picnic.

I liked this a lot, and even my husband, THE meateater, said he wouldn't mind having this 3 - 4 times a year (high praise, indeed). I served this with crisp corn-on-the-cob and cornbread stix for a satisfying meatless meal.

This reciepe is also a great vegitarian dish. I cut the cyanne pepper way down to suit my family's tounge. But it is a great, easy dish if you want something cool for summer. I highly recomend it.

This dish is great as a main course or a side dish. Go easy or heavy on the cayenne pepper, depending upon your heat tolerance. I used Paul Newman's lite Italian dressing which added a great flavor. This is a tasty, quick recipe for lazy summer evenings!

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  • 3 cups water
  • 1 package Zatarain's® Red Beans & Rice Dinner Mix
  • 1 can (15 1/4 ounces) whole kernel corn, drained
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/4 cup cider vinegar
  • 2 tablespoons olive oil

Key Products


To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.

Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds! Allow to cool.

Place all ingredients in to a large bowl and mix together gently.

Variation: Sprinkle with some crumbled feta cheese.

Season to taste with salt and pepper.

Tip: This salad is great served at a BBQ or as a healthy lunch.

Choosing Your Bean and Rice Combo

No matter which dry or canned beans you’ve got in your pantry, we’ve got a recipe you can use!

Pinto Beans

Starting with one of the most popular and commonly eaten beans, the pinto bean is brown in color and pairs perfectly with white rice for contrasting flavor, texture and color! This combination pairs so well, we’ve created a specialty Ready to Serve Southwest Pinto Beans and White Rice blend that is naturally seasoned with cumin and hints of garlic to enjoy on its own or blended into one of these delicious recipe ideas.

Try any one of these quick recipe ideas using our specially made blend (all ready in under 10 minutes!):

  • Rice and Bean Burrito Bowl
  • Southwest Pinto Bean and Rice Soup
  • Spicy Chicken and Rice Southwest Slaw
  • Street Corn Style Rice Bowl
  • Tex Mex Mini Casserole

Black Beans

As their name suggests, black beans are small with a bold black color and meaty texture. They are often used in Latin American dishes like a Cuban Mojito Quinoa and Rice Salad as well as Carribean cuisine like this 5-minute Black Beans and Rice Mango Salad with cilantro and lime jasmine rice. Give your weeknight dinners an international touch in minutes using store-bought canned or precooked black beans!

You can also spice things up with a Mexican-inspired dinner using black beans and your choice of traditional Minute® Instant White or Brown Rice like in these Black Bean and Rice Tostadas or a Southwest Spicy Rice, Bean and Cheese Skillet dinner.

Black Beans and Rice Mango Salad

White Beans

In contrast to black beans, white beans are often larger in size, which make them perfect additions to soups, chilis and even rice bowls!


For a comforting soup loaded with beans and rice, this Hearty Rice Minestrone Soup is made quick in an Instant Pot for a meal ready in just about 30 minutes.


For a simple yet tasty dish, this Turkey Meatball and Rice Chili makes for a delicious bowl of 10 minute chili using pantry ingredients like enchilada sauce, frozen meatballs, Ready to Serve White Rice and canned white beans.

Rice Salad

Make your rice salad even heartier by combining white beans with not one but two rice varieties like in this White Bean and Tuna Rice Salad Bowl using a blend of Brown and Wild Rice.

Minestrone Soup Recipe with Jasmine Rice and Cannellini Beans

Red Kidney Beans

Red kidney beans are often exclusively used for Louisiana cooking like jambalaya or red beans and rice as they are filling and add loads of flavor!

For an authentic southern dish, this Easy Red Beans and Rice is for you, made with smoked sausage, tomatoes, chili powder, Instant White Rice and kidney beans. If you want a filling vegetarian version, try this Red Beans and Rice using Cajun seasoning, bell peppers, onion alongside Instant White Rice and red kidney beans, simply swap out the beef broth for vegetable broth.

Kidney beans aren’t only ideal for Southern dishes, these Easy Chicken and Rice Tacos are made using a skillet blend of white rice, vegetables, taco seasoning and kidney beans too!

Easy Chicken Tacos with White Rice and Kidney Beans

Chickpeas or Garbanzo Beans

Often called garbanzo beans, chickpeas are small, white in color and have a subtle nutty flavor. Much like other beans, they are incredibly versatile and used often in Indian, Mediterranean and Middle Eastern cuisine like hummus, falafel or mixed into rice salads.

This simple Greek Brown Rice and Veggie Bowl combines our Ready to Serve Brown Rice with vegetables, chickpeas, feta cheese and store-bought tzatziki for a meal in 5 minutes! This Easy Garbanzo Bean and Rice Salad is an upgrade from the average salad as it’s made with a multi-grain medley of brown rice, flaxseed, quinoa and chia seeds alongside garbanzo beans tossed in a lemon vinaigrette for the ultimate power salad blend.

With the wide variety of rice and bean combinations out there, which will you choose first? Make sure to stock up on your favorite Minute® Rice variety for any occasion and your favorite bean variety of choice.


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  3. Cuinn

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