Herbed Rice and Spicy Black Bean Salad

45 Reviews 4 Pics
  • Prep

    45 m
  • Ready In

    55 m
Kelly Belli
Recipe by  Kelly Belli

“Delicious fresh herbs and a blend of peppers make this a fresh, light, and healthy dish that can be a side or a main course. My family loves this on warm summer nights.”

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Adjust Servings

Original recipe yields 8 servings



  1. Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
  2. Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
  3. Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.

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Reviews (45)

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Did not have fresh thyme or cilantro, so used dried (1 tsp ea). mixed the dressing, waited 10 minutes, then mixed it with the beans, celery and onions. The rice was not cool yet, and I had to take my son to choir, so it sat for 1 1/2 hrs before adding the rice and then serving. I did not like it that night. It was too oily and the red wine vinegar was too strong. I couldn't taste the black beans at all, which I love. I put the remains in the fridge and had some for lunch the next day. It was sooo much better the next day. The oily taste was gone, the vinegar and thyme had time to mellow. The fresh basil and parsley looked a little sad, so I'll probably either put the fresh herbs in just before serving or use dried. And I would definitely add more beans (love black beans). Overall, it was good and so simple (love the idea of a recipe that uses left over rice).

bee mamma

bee mamma

Used the recipe as written and it was wonderful. Very fresh tasting. I think using the fresh herbs as opposed to dried makes all the difference. We absolutely love this salad.



I took a 1/2 day off of work and made this and the Tilapia with Mango Salsa. It is absolutely delcious upon first tasting it. I did not alter the recipe and think the fresh herbs make this recipe. I can't wait to see what hubby thinks about it at dinner tonight.

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Amount Per Serving (8 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 22.1 g
  • 7%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 477 mg
  • 19%

Based on a 2,000 calorie diet



previous recipe:

Spicy Black Bean Potato Salad


next recipe:

Balela (Chickpea and Black Bean Salad)