Santa Fe Rice Salad87 Reviews
- Prep: 30 min
- Ready In: 1 hr
“Great black bean and rice salad!” - by GOJAGUARS
Original recipe yields 6 servings
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
- In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
- In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.
Amount Per Serving (6 total)
- 334 cal
- 22 g
- 27.4 g
Based on a 2,000 calorie diet
Reviews (87)Rate This Recipe
"This was very good. Took it to a ball windup and received lots of compliments. I did make changes though. The things I changed are: used 1 cup basmati rice and 2 cups water with one garlic clove. ..." See more I added a whole can black beans, one red pepper, bunch of chopped cilantro, used olive oil instead of veg oil, used white wine vinegar instead of regular vinegar, added 1 large jalepeno, sprinkled with cumin. Will definitely make again."
"Overall a nice basic recipe. When I make again I will make a few adjustments. I used a fresh jalapeno, removing the seeds, which didn't provide enough zing to the dressing. Next time will use the prep..." See moreared jalapeno and maybe add some cumin or cilantro to pep up the dressing. I used white vinegar which was a little strong for my taste. I will either cut down on the amount or use rice vinegar for a lighter taste. Also, needed some crunch, so chopped bell pepper or even celery would be a good addition. And cheese is kind of unnecessary, added calories but not much taste..."
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