Black Bean and Rice Salad

May 15 00:00 2002 Print This Article
Black Bean and Rice Salad

Yield: 4 servings


  • 2 cups cooked rice, cooled to room temperature
  • 1 cup cooked black beans
  • 1 cup chopped fresh tomato
  • 1 cup (4 ounces) shredded Cheddar cheese (optional)
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup prepared Italian dressing*
  • Lettuce leaves


  1. Combine rice, beans, tomato, cheese and parsley in large bowl. Pour dressing over rice mixture; toss lightly. Serve on lettuce leaves.

    *Any type of salad dressing may be used.

    Nutritional Analysis Per Serving:
    245 calories, 7g protein, 8g fat, 36g carbohydrate, 3g dietary fiber, 0 mg cholesterol, 474 mg sodium (Calculations reflect regular Italian salad dressing)

Source: USA Rice Federation

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