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Home Dishes & Beverages Salads Rice Salads

Rice Vegetable Salad

Name: Rice Vegetable Salad
Prep time: 25 min
Total time: 25 min
Yield: 5 servings.
Ingredients: 1/2 cup uncooked basmati rice; 1 can (15 ounces) black beans, rinsed and drained; 2 medium carrots, finely chopped; 3/4 cup fresh or frozen corn, thawed; 3/4 cup chopped tomatoes; 1/4 cup minced fresh cilantro; 1/4 cup minced fresh parsley; 2 tablespoons finely chopped red onion; 1/4 cup lime juice; 1/4 cup olive oil; 1 teaspoon ground cumin; 1/8 teaspoon salt; 1/8 teaspoon pepper

2 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

5 servings

Updated: Sep. 25, 2022

Packed with vegetables, this dish has a touch of Indian flavor. “I first had it at a party and loved the bright look and taste.” It’s a cinch to double, too! —Sandy Heley, Grand Junction, Colorado

Rice Vegetable Salad Recipe photo by Taste of Home

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Ingredients

1/2 cup uncooked basmati rice
1 can (15 ounces) black beans, rinsed and drained
2 medium carrots, finely chopped
3/4 cup fresh or frozen corn, thawed
3/4 cup chopped tomatoes
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons finely chopped red onion
1/4 cup lime juice
1/4 cup olive oil
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion.
In a small bowl, whisk the lime juice, oil, cumin, salt and pepper. Stir rice into bean mixture. Drizzle with dressing; toss to coat.

Nutrition Facts

3/4 cup: 279 calories, 12g fat (2g saturated fat), 0 cholesterol, 245mg sodium, 38g carbohydrate (4g sugars, 6g fiber), 7g protein.

Rice Vegetable Salad

Ingredients

Directions

Nutrition Facts

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