Beans and Rice Salad

Here is a great way to enjoy the classic dish of rice and beans as a salad. This would be a perfect dish to take to a picnic, or just enjoy it as we did as a main dish. I created this dish as another one of my budget weeknight meals. I found some chipotle canned corn that I added to this. You could also use fresh corn or regular canned corn, and then add a few chipotle peppers, chopped and their juice. I also added red and black beans, and lots of fresh cilantro. It was very tasty, and since my son loves rice so much, it was perfect for him too.

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Beans and Rice Salad

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1 cup long grain rice
2 cups water
1 teaspoon olive oil
1/2 teaspoon salt
1 can white corn chipotle corn, drained
1 can red beans, drained and rinsed
1 can black beans, drained and rinsed
1 green pepper, chopped
1/2 red onion, chopped
2 cloves garlic, chopped fine
a small bunch of fresh cilantro, chopped very fine (I used half a large bunch)
3 tablespoons white wine vinegar
1/4 cup olive oil
1 teaspoon cumin
salt and pepper to taste


Bring 2 cups water to boil in a saucepan. Add 1 cup rice, 1 teaspoon olive oil and 1/2 teaspoon salt. Cover with a lid and reduce to a simmer. Simmer for 15 minutes, then remove from heat. Do not take the lid off at any time. Let the rice rest for another 15 minutes, with the lid on at all times. I like to spread the rice then on a cookie sheet for about 5 minutes so it can come to room temperature.

Add corn, beans, green pepper, onions, garlic, cilantro, vinegar, oil and cumin to a large mixing bowl. Mix well to combine. Add rice and mix. Add salt and pepper to taste. Serve at room temperature or chilled.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  12 Responses to “Beans and Rice Salad”

  1. Monet — August 17, 2010 @ 12:39 pm

    What a healthy side dish. We’ve been eating a lot of rice and beans lately, and we are still hankering for more! Thanks for sharing another variation of one of our favorites.

    • Drick — August 18, 2010 @ 10:01 am

      a terrific side, perfect for all the grilling I’ve been doing lately – thanks

  2. grace — August 18, 2010 @ 6:04 am

    meaty beans, crunchy peppers, chewy rice, fresh herbs–this is a magical salad indeed!

  3. Jessica — August 19, 2010 @ 2:49 am

    This looks delicious! And what a beautiful photo!

  4. Kristi Rimkus — August 22, 2010 @ 1:42 pm

    Salads like this are perfect for summer barbecues. No worries about leaving them out a bit longer than mayo based salads, and they work with almost any meat, don’t they? Wonderful!

  5. Cooking with Coley — August 22, 2010 @ 7:02 pm

    This looks delightful! I bet the cumin and cilantro add a perfect extra hint of flavors.

  6. Judimae1 — August 23, 2010 @ 3:29 am

    The recipe looks terrific. I have never had or seen chipotle corn, but I am going to look for it at the supermarket. Your photo of the dish makes me want to dig right in. Lovely combination of ingredients, color and texture.

  7. Alta — August 27, 2010 @ 11:39 am

    Yum! Love this! I’d love it with quinoa instead of rice too!

  8. Lady Amalthea — April 1, 2011 @ 5:00 pm

    Yum! When I spent a summer in Corsica we had various rice salads for lunch every day (always with corn and tomatoes and whatever else was lying around) and I, who don’t normally love rice, couldn’t get enough! This version sounds delicious!

  9. Mihla — November 24, 2011 @ 12:37 pm

    I make something similar, but without the red beans and with diced tomatoes and salsa added. It’s especially good with cheese and sour cream wrapped in a tortilla. I sometimes add bacon for my husband, who has to have meat with every meal. This also makes a great soup in a beef stock with baked tortilla strips as garnish.

  10. Krysta — January 6, 2015 @ 6:52 pm

    I love this recipe. The only thing I change is adding about a tbsp more of white wine vinegar, just for a little extra tang. Delicious and I don’t feel bad about eating it!

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