Red Beans Rice Salad

This Red Beans Rice Salad is the perfect mix of hearty and fresh, bringing together fiber-rich brown rice, creamy red beans, crisp veggies, and a zesty olive oil dressing. Whether you’re preparing a light lunch, a side dish, or a wholesome meal prep option, this salad delivers on taste, texture, and nourishment.

Why You’ll Love This Recipe

• Packed with plant-based protein and fiber to keep you full and energized.
• A vibrant, colorful mix of ingredients that’s as appealing to the eye as it is to the palate.
• Quick to prepare—ideal for meal prep or weekday lunches.
• Naturally vegan, gluten-free, and customizable.

Red Beans Rice Salad Ingredients

Here’s what you’ll need:

• 1/2 cup cooked brown rice
• 1 oz canned red beans, rinsed and drained
• 1/4 cup chopped white onion
• 1/4 cup chopped yellow bell pepper
• 1 tbsp chopped fresh cilantro
• 1 tbsp olive oil
• 1 tsp white vinegar
• Salt to taste
• Black pepper to taste

How to Make Red Beans Rice Salad

1. Combine the base: In a large mixing bowl, add the cooked brown rice, red beans, chopped onion, and yellow bell pepper.
2. Add the flavor: Sprinkle in the chopped cilantro, then drizzle with olive oil and white vinegar. Season with salt and black pepper to taste.
3. Toss and serve: Mix gently using two forks until evenly combined. Transfer to a serving bowl and enjoy immediately or chill for later.

Recipe Tips and Tricks

• Let the salad sit for 10–15 minutes after mixing to let the flavors develop.
• For extra zing, squeeze in a bit of fresh lime juice or add a dash of cumin.
• Make it a full meal by adding avocado slices or grilled tofu on top.

Substitutions and Variations

• Use quinoa instead of brown rice for a higher protein twist.
• Swap red beans with black beans or chickpeas, depending on your preference.
• Add cherry tomatoes, corn, or cucumber for more crunch and freshness.

What to Eat With This Recipe

This salad pairs well with grilled vegetables, wraps, or roasted sweet potatoes. Serve it alongside a bowl of soup or use it as a filling for a burrito bowl or lettuce wrap.

Storage and Reheating

• Store in an airtight container in the fridge for up to 3 days.
• Best enjoyed cold or at room temperature—no reheating necessary.

Nutritional Facts (per serving)

• Calories: 220
• Total Fat: 6 g
• Cholesterol: 0 mg
• Sodium: 10 mg
• Carbohydrates: 36 g
• Dietary Fiber: 6 g
• Sugar: 4 g

Red Beans Rice Salad

This Red Beans Rice Salad is the perfect mix of hearty and fresh, bringing together fiber-rich brown rice, creamy red beans, crisp veggies, and a zesty olive oil dressing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course, Salad, Side Dish

Servings 1 serving

Calories 220 kcal

Ingredients

  

• 1/2 cup brown rice cooked
• 1/4 cup white onion
• 1/4 cup yellow bell pepper
• 1 oz red beans canned
• 1 tbsp cilantro chopped
• 1 tbsp olive oil
• 1 tsp white vinegar
• salt to taste
• black pepper to taste

Instructions

 

• Combine the base: In a large mixing bowl, add the cooked brown rice, red beans, chopped onion, and yellow bell pepper.
• Add the flavor: Sprinkle in the chopped cilantro, then drizzle with olive oil and white vinegar. Season with salt and black pepper to taste.
• Toss and serve: Mix gently using two forks until evenly combined. Transfer to a serving bowl and enjoy immediately or chill for later.

Notes

Nutritional value (per serving)

• Calories: 220
• Total Fat: 6 g
• Cholesterol: 0 mg
• Sodium: 10 mg
• Carbs: 36 g
• Dietary Fiber: 6g
• Sugar: 4g