Black Bean Brown Rice Salad
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This Black Bean Brown Rice Salad is filled with veggies, tossed with a chipotle vinaigrette and topped with avocado & cilantro.
This salad is SO simple, but SO good. It gives me Chipotle burrito bowl vibes, but even better. The mix of veggies, black beans, brown rice and chipotle vinaigrette is perfect! This is great as a meal prepped lunch or a party side dish!
How to Make the Chipotle Vinaigrette
The dressing for this salad is super simple. Here is what you’ll need:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon adobo sauceÂ
- 1 clove garlic minced
- 1 tablespoon agaveÂ
- 1/4 teaspoon cumin
- 1/4 teaspoon pepper
- salt to taste
Add everything to a bowl and give it a whisk. The dressing will taste super acidic, but trust me, once it is combined with the salad ingredients, it will balance out.
How to Make the Salad
Start with the brown rice. I like to use the microwavable packs you get in the freezer section, it is super quick and easy. But you can definitely make your brown rice from scratch. Just make sure to adjust the prep time, since brown rice takes a while to cook.
Once the brown rice is cooked and cooled, add it to a large bowl with the rest of the chopped veggies & black beans. Pour the dressing over the salad and give it a good toss. Cover and place in the fridge for 30 minutes.
How to Serve
After the salad has chilled, give it another toss and a taste. At this point, you may need to adjust the salt, oil and/or vinegar.
Top with avocado slices & chopped cilantro. Serve with lime wedges on the side and you are all set. This salad is super versatile and perfect for serving at a party! Move over Chipotle, this salad is taking your place!
Need More Recipe Inspo? Check these Out!
Did you Make this Recipe?
If you made this Black Bean Brown Rice Salad I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Black Bean Brown Rice Salad
Ingredients
FOR THE DRESSING
FOR THE SALAD
- 4 cups cooked brown rice chilled
- 2 15-ounces cans black beans drained and rinsed
- 1/2 cup corn
- 1 cup cherry tomatoes halved
- 2 handfuls kale chopped
- 1/2 red onion diced
- 3 green onions diced
- 1 serrano pepper diced, optional
- 2 small avocados sliced, for serving
- cilantro chopped, for serving
- lime wedges for serving
Instructions
- Combine the dressing ingredients in a bowl, whisk and set aside.*
- Add all of the salad ingredients to a large bowl. Pour in the dressing and toss to coat. Cover and place in the fridge for 30 minutes.
- Remove from the fridge, give it another toss and taste. Add more olive oil, vinegar or salt, if needed. Serve with cilantro, avocado slices and lime wedges.
Video
Notes
Love this recipe. Make it once a month at least!! Add some vegan feta. Love it 😋Â
This looks delicious!! Can it be made the day before and kept in the refrigerator until serving?
I made 1/2 batch then still had some leftover – uh, yay! It keeps well but may need a little more salt after day one. Onions get more pronounced as well. But still very yummy 🙂
I made this just as it is written and was very DELIC! We added it to our 5 star list of recipies!
Woooooo – thanks Margaret!