Rice-Bean Salad
A refreshing rice and bean salad with a tangy vinaigrette, perfect for picnics or light lunches, combining hearty ingredients with vibrant flavors.
Ingredients
Instructions
- Mix oil, vinegar, and mustard together.
- Stir in the cooked rice, then add the beans, vegetables, and hard-cooked eggs.
- Cover and refrigerate until chilled.
Tips & Substitutions
For added flavor, consider using flavored oils or adding fresh herbs like cilantro or parsley. If you want a protein boost, try substituting quinoa for rice or adding chickpeas. You can also use canned beans for convenience, just rinse them well to reduce sodium. Adjust mustard levels to suit your taste, and feel free to include seasonal vegetables for variety. This salad is a great way to use up leftovers!
Serving Suggestions
Serve this rice-bean salad as a light lunch or a side dish at your next gathering. It pairs beautifully with grilled meats or can be enjoyed alongside vegetarian recipes like a refreshing St. Pat'S Lime Salad. For a complete meal, add some avocado or serve it over a bed of greens for extra crunch and nutrition.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and improve as it sits. If the salad seems dry after refrigeration, add a splash of vinegar or oil to freshen it up before serving. Avoid freezing, as the texture of the vegetables and eggs may be compromised.
Nutrition & Diet Analysis (per serving)
Each serving of Rice-Bean Salad contains roughly 602 calories, with 20g protein, 95g carbohydrates, and 17g fat. It is an excellent source of vitamin A (108% of the Daily Value), dietary fiber (50% of the Daily Value), and protein (40% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1223mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans in this salad?
Absolutely! You can mix and match various beans such as black beans, kidney beans, or even lentils. Each type will bring its own unique flavor and texture to the salad, making it versatile and customizable to your taste.
What vegetables work best in this recipe?
You can use a variety of vegetables, depending on your preference. Bell peppers, cucumbers, and cherry tomatoes are great choices. You can also add corn or shredded carrots for extra color and crunch. Just make sure they are chopped into bite-sized pieces for easy mixing.
Is this salad suitable for meal prep?
Yes, this salad is perfect for meal prep! It keeps well in the fridge for a few days, allowing you to enjoy it throughout the week. Just be sure to store it in an airtight container, and you can easily pack it for lunches or quick dinners.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).