Bean and Brown Rice Salad

    30 minutes

    This is a light and healthy salad or side dish. If you can't find black beans, kidney beans work equally well.

    89 people made this

    Serves: 8 

    • 2 tomatoes, chopped
    • 1 large red capsicum, chopped
    • 2 green chillies, minced
    • 2/3 cup (170ml) lemon juice
    • 1 tablespoon chopped fresh coriander
    • 1 tablespoon chopped fresh basil
    • pinch cayenne pepper
    • 1 (400g) tin corn
    • 1 (400g) tin black beans
    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 1/2 teaspoon minced garlic
    • 3/4 cup (150g) brown rice
    • salt and freshly ground black pepper to taste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large bowl, combine tomatoes, red capsicum, chillies, lemon juice, coriander, basil, cayenne pepper, corn and beans. Stir to combine the vegetables then set aside.
    2. In a medium saucepan, heat olive oil at a medium-low heat. Add onions and sauté until they are translucent. Add garlic and sauté for another minute. Pour in rice and toss to coat. Add enough water to cook rice according to packet instructions. Once cooked, let the rice cool slightly.
    3. Combine the rice, vegetable mixture, salt and pepper and serve.

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    Reviews in English (57)


    Altered ingredient amounts. I really enjoyed this recipe. However, I didn't see the point in all that liquid to cook the rice. I think a ratio of 1 part rice 2 part liquid is just fine. I reduced the amount of lemon juice. Tommorrow, I will add fresh corriander to it and see how that is.  -  08 Oct 2008


    So easy and tasty, I am not a fan of brown rice, but this was good, will make again and again.  -  05 Apr 2013


    Used different ingredients. This is tasty, nutritious, and filling - the food trifecta in my book. I left out the chillies since I don't care for that taste and added a couple of stalks of celery to the onion saute. I also found that it didn't need salt. It was delicious as-is.  -  08 Oct 2008