Black Bean and Brown Rice Salad

This high-fiber salad combines complex carbohydrates from brown rice with plant-based protein from black beans for sustained, clean energy.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/2 cup onion, chopped · 27 kcal in the whole recipe
• 1/2 cup bell pepper, chopped · 14 kcal in the whole recipe
• 1 cup brown rice, cooked and cooled · 219 kcal in the whole recipe
• 1 can (15 ounces) low-sodium black beans, drained and rinsed · 406 kcal in the whole recipe
• 1/4 cup rice vinegar · 45 kcal in the whole recipe
• 1/2 teaspoon mustard powder · 0 kcal in the whole recipe
• 1 clove garlic, chopped · 4 kcal in the whole recipe
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil · 226 kcal in the whole recipe

Method

1. In a large mixing bowl, combine the chopped onion, bell pepper, cooked brown rice, and drained black beans.

   

2. In a small jar with a tight-fitting lid, combine the rice vinegar, vegetable oil, chopped garlic, mustard powder, salt, and black pepper. Shake vigorously until the dressing is well blended.

   

3. Pour the dressing over the rice and bean mixture, then toss gently to coat all ingredients evenly.

   

4. Cover and refrigerate the salad for at least 1 hour before serving to let the flavors meld beautifully.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.