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Rice and Black Bean Salad

Rice and Black Bean Salad

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National Pork Board

Rice and black beans are tossed in a citrus vinaigrette with fresh cilantro and chopped scallions for a quick and easy salad.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



  1. To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.
  2. In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand and room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)
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A great salad with lots of flavor!