Best 12 Black Bean And Yellow Rice Salad Recipes

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Black bean and yellow rice salad is a vibrant and flavorful dish that combines the earthy flavor of black beans with the nutty flavor of yellow rice. With its bold colors and refreshing taste, this salad is perfect for warm weather gatherings or as a light and healthy meal. It is a versatile dish that can be tailored to your own taste preferences, and it can be enjoyed as a main course or as a side dish. With so many variations possible, you're sure to find a black bean and yellow rice salad recipe that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY BLACK BEANS AND YELLOW RICE



Spicy Black Beans and Yellow Rice image

Provided by Tyler Florence

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
Freshly ground black pepper
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

Steps:

  • For the beans:
  • In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
  • In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
  • For the rice:
  • Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

BLACK BEANS, CORN, AND YELLOW RICE



Black Beans, Corn, and Yellow Rice image

I put this together with what I had in my pantry. It makes a lot and is quite inexpensive. Serve with tortilla chips or as a filling for flour tortillas. It's even better the next day.

Provided by tahoegirl

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 7

1 (8 ounce) package yellow rice mix
1 ¼ cups water
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
2 teaspoons lime juice
1 teaspoon ground cumin

Steps:

  • Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 15.1 g, Fat 4.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 195.1 mg, Sugar 1.7 g

BLACK BEAN AND RICE SALAD



Black Bean and Rice Salad image

This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.

Provided by STACEYALISHA

Categories     Salad     Beans     Black Bean Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 14

2 tomatoes, chopped
1 large red bell pepper, chopped
2 jalapeno peppers, minced
¾ cup lemon juice
1 ¼ teaspoons dried cilantro
¼ teaspoon dried basil
⅛ teaspoon red pepper flakes
1 (15 ounce) can whole kernel corn; drain and reserve liquid
1 (15 ounce) can black beans; drain and reserve liquid
1 tablespoon olive oil
½ cup chopped onion
½ teaspoon minced garlic
1 ½ cups instant brown rice
salt and pepper to taste

Steps:

  • In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
  • In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
  • Combine the rice and vegetable mixture. Salt and pepper to taste and serve.

Nutrition Facts : Calories 139.8 calories, Carbohydrate 28 g, Fat 2.8 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 162 mg, Sugar 4.4 g

CORN AND BLACK BEAN SALAD



Corn and Black Bean Salad image

This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves, minced
DRESSING:
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons canola oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

YELLOW RICE & BLACK BEAN SALAD



Yellow Rice & Black Bean Salad image

Chipotle peppers turn up the heat on a colorful rice dish brimming with black beans. It can be served hot or cold.-Rose Rodwell, Bergen, New York

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 13

4 teaspoons ground cumin, divided
1/4 cup lime juice
2 tablespoons plus 1-1/2 teaspoons canola oil
1/2 teaspoon ground turmeric
1-1/2 cups water
1 cup uncooked basmati rice
1 teaspoon salt
4 green onions, sliced
1 can (15 ounces) black beans, rinsed and drained
1 small green pepper, chopped
1/2 cup chopped roasted sweet red peppers
1/3 cup minced fresh cilantro
1-1/2 teaspoons chopped chipotle pepper in adobo sauce

Steps:

  • Place three teaspoons cumin in a small skillet; cook over medium heat for l minute or until aromas are released. Stir in lime juice and oil; set aside., In a large saucepan, combine turmeric and remaining cumin. Cook over medium heat for 1 minute or until aromatic. Add the water, rice and salt; bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until water is absorbed. Cool. Stir in onions and half of the lime juice mixture., In a large bowl, combine the remaining ingredients. Add the rice mixture and remaining lime juice mixture; toss to coat.

Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BLACK BEAN AND YELLOW RICE SALAD RECIPE



Black Bean and Yellow Rice Salad Recipe image

Enjoy a low-fat and healthier lunch meal with this yellow rice salad, tossed in with tender black beans that's all coated in hearty spices!

Provided by Sofia Hall

Categories     Salad

Time 50m

Yield 4

Number Of Ingredients 16

3 tbsp cooking oil
1 onion
2 cloves garlic
¼ tsp turmeric
½ tsp ground cumin
1¼ tsp salt
¼ tsp fresh ground black pepper
1½ cups long grain rice
2¾ cups water
1 bay leaf
1 cup (from one 15 oz can), drained and rinsed canned black beans
1 green bell pepper
2 tomatoes
1 tbsp wine vinegar
¼ cup chopped Fresh Parsley
1 lime

Steps:

  • In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat
  • Add the onion and cook, stirring occasionally, until translucent, about 5 minutes
  • Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, and rice
  • Cook, stirring frequently, for 2 minutes
  • Add the water and bay leaf; bring to a simmer
  • Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes
  • Remove the bay leaf
  • In a large glass or stainless-steel bowl, combine the rice, beans, bell pepper, and tomatoes
  • Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley
  • Toss gently to combine
  • Serve with lime wedges, if using
  • Wine Recommendation: An unpretentious, exuberantly fruity, and robust red wine will suit this salad well
  • Look to Australia for one of its many delicious shiraz that just ooze blackberry and chocolate flavors
  • They're frequently incredible values, too

Nutrition Facts : ServingSize 4.00, Sugar 0.00

BLACK BEAN & YELLOW RICE SALAD



Black Bean & Yellow Rice Salad image

Refreshing Caribbean Dish that is quick and easy! Great for lunch or as a side dish to accompany Jerk Chicken. Pair with a fruity and berry filled Australian Shiraz! Enjoy!

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons cooking oil
1 onion, chopped
3 garlic cloves, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups long-grain white rice
2 3/4 cups water
1 bay leaf
1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
1/3 green bell pepper, chopped
1/3 red bell pepper, chopped
1/3 yellow bell pepper, chopped
2 tomatoes, diced
1 tablespoon wine vinegar
1 tablespoon vermouth (optional)
1/4 cup chopped fresh Italian parsley
1 lime, quartered, for serving (optional)

Steps:

  • Heat 2 tablespoons of the oil over moderately low heat in a medium saucepan.
  • Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Stir in garlic, turmeric, cumin, 3/4 teaspoons of the salt, black pepper, and rice.
  • Cook, stirring frequently, for 2 minutes.
  • Add water and bay leaf and bring to a simmer.
  • Cover and reduce heat to low and cook for about 20 minutes, until all the liquid is absorbed and the rice is done.
  • Remove bay leaf.
  • In a large glass or stainless-steel bowl, combine rice, beans, bell peppers, and tomatoes.
  • Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, vinegar, vermouth (if using)and parsley.
  • Toss gently to combine.
  • Serve with lime wedges, if using.

Nutrition Facts : Calories 472.3, Fat 11.3, SaturatedFat 1.6, Sodium 979.9, Carbohydrate 80.5, Fiber 9.7, Sugar 3.6, Protein 12.4

BLACK BEANS



Black Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h35m

Yield about 4 side dish servings

Number Of Ingredients 23

1 1/4 cups black beans (about 1/2 pound)
12 cups water
1 bay leaf
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 green bell pepper, stemmed, seeded and chopped
10 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 tablespoons red wine vinegar, plus more for the table
1 tablespoon kosher salt
Pinch of cayenne pepper
Freshly ground black pepper
Serving suggestion: Yellow Rice, recipe follows
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1 teaspoon ground annatto seed
1 1/2 cups long-grain rice
2 1/2 cups water
2 teaspoons kosher salt
1 bay leaf

Steps:

  • Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
  • Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
  • Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
  • If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve with the yellow rice if desired.
  • Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, and cook for 20 minutes.
  • Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork.

BLACK RICE AND SOY SALAD



Black Rice and Soy Salad image

I've made this salad with Chinese black rice and with Lundberg's Japonica, and both work well. It's a salad high in omega-3 fatty acids and plant proteins - contained in the tofu, edamame and rice - and it packs well in a lunch box. Whichever type of rice you use, just follow the cooking instructions on the bag.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings, main course

Time 5m

Yield Serves six

Number Of Ingredients 9

3 cups cooked black rice 1 cup uncooked
1 red bell pepper, diced
1/3 cup walnut pieces
1 cup edamame
1/2 pound tofu
1 tablespoon soy sauce
2 tablespoons minced chives
1/4 cup chopped cilantro
1/2 to 2/3 cup (to taste) sesame ginger vinaigrette

Steps:

  • In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.
  • Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro.
  • Just before serving, toss with the vinaigrette.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 440 milligrams, Sugar 3 grams, TransFat 0 grams

BLACK BEAN & RICE SALAD



Black Bean & Rice Salad image

Make and share this Black Bean & Rice Salad recipe from Food.com.

Provided by Dancer

Categories     Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups cooked black beans or 2 cups canned black beans, rinse & drained,checked
2 cups cooked rice
1 1/2 cups fresh cilantro
1/4 cup lime juice
3/4 cup oil
1/2 cup chopped onion
2 cloves garlic, crushed
salt
fresh ground black pepper

Steps:

  • Mix the beans, rice, and cilantro together in a bowl.
  • Place the lime juice in a small bowl and whisk in the oil.
  • Add the onion and garlic and toss with the rice and beans.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 611.6, Fat 41.6, SaturatedFat 5.5, Sodium 4.8, Carbohydrate 51, Fiber 8.3, Sugar 1.2, Protein 10.3

CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD



Caribbean-Style Black Bean and Rice Salad image

Categories     Salad     Bean     Onion     Pepper     Rice     Low/No Sugar     Summer     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 11

1/2 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon minced garlic
2 1/2 cups cooked long-grain white rice (about 1 cup raw), cooled
1 15-ounce can black beans, rinsed, drained
3/4 cup chopped red bell pepper
3/4 cup chopped yellow bell pepper
3/4 cup chopped green onions
Lettuce leaves (optional)

Steps:

  • Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
  • Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
  • Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.

YELLOW RICE SALAD WITH ROASTED PEPPERS AND SPICY BLACK BEANS



Yellow Rice Salad with Roasted Peppers and Spicy Black Beans image

Categories     Salad     Bean     Pepper     Rice     Vegetarian     Summer     Healthy     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 13

4 teaspoons ground cumin
1/4 cup fresh lime juice
2 1/2 tablespoons vegetable oil
1/2 teaspoon turmeric
2 cups water
1 cup basmati rice
1 teaspoon salt
1/2 cup thinly sliced green onions
1 15- to 16-ounce can black beans, rinsed, drained
1/2 cup chopped roasted red peppers from jar
1/2 cup chopped green bell pepper
1/3 cup chopped fresh cilantro
1 1/2 teaspoons minced chipotle chilies*

Steps:

  • Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.
  • Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.
  • Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.
  • Mound bean mixture in center of platter. Surround with rice salad.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Tips:

  • For the best flavor, use fresh, ripe black beans. You can also use canned black beans, but be sure to rinse and drain them well before using.
  • If you don't have any yellow rice on hand, you can use white rice instead. Just cook it according to the package directions.
  • Feel free to add other vegetables to this salad, such as chopped red bell pepper, corn, or chopped cucumber.
  • If you like a spicy salad, add a pinch of cayenne pepper or chopped jalapeño pepper.
  • For a tangy flavor, add a squeeze of lime juice or white vinegar.
  • Serve this salad as a side dish or as a main course. It's also great for packing in lunches!

Conclusion:

This black bean and yellow rice salad is a delicious, healthy, and easy-to-make dish that's perfect for any occasion. It's packed with flavor and nutrients, and it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this salad a try!

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