Delicious fresh herbs and a blend of peppers make this a fresh, light, and healthy dish that can be a side or a main course. My family loves this on warm summer nights.

Recipe Summary

prep:
45 mins
additional:
10 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.

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  • Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.

  • Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.

Nutrition Facts

185 calories; protein 4.5g 9% DV; carbohydrates 22.1g 7% DV; fat 8.8g 14% DV; cholesterol 0mg; sodium 476.6mg 19% DV. Full Nutrition
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Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2007
Used the recipe as written and it was wonderful. Very fresh tasting. I think using the fresh herbs as opposed to dried makes all the difference. We absolutely love this salad. Read More
(21)

Most helpful critical review

Rating: 3 stars
08/27/2008
Did not have fresh thyme or cilantro so used dried (1 tsp ea). mixed the dressing waited 10 minutes then mixed it with the beans celery and onions. The rice was not cool yet and I had to take my son to choir so it sat for 1 1/2 hrs before adding the rice and then serving. I did not like it that night. It was too oily and the red wine vinegar was too strong. I couldn't taste the black beans at all which I love. I put the remains in the fridge and had some for lunch the next day. It was sooo much better the next day. The oily taste was gone the vinegar and thyme had time to mellow. The fresh basil and parsley looked a little sad so I'll probably either put the fresh herbs in just before serving or use dried. And I would definitely add more beans (love black beans). Overall it was good and so simple (love the idea of a recipe that uses left over rice). Read More
(29)
77 Ratings
  • 5 star values: 40
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 0
Rating: 3 stars
08/27/2008
Did not have fresh thyme or cilantro so used dried (1 tsp ea). mixed the dressing waited 10 minutes then mixed it with the beans celery and onions. The rice was not cool yet and I had to take my son to choir so it sat for 1 1/2 hrs before adding the rice and then serving. I did not like it that night. It was too oily and the red wine vinegar was too strong. I couldn't taste the black beans at all which I love. I put the remains in the fridge and had some for lunch the next day. It was sooo much better the next day. The oily taste was gone the vinegar and thyme had time to mellow. The fresh basil and parsley looked a little sad so I'll probably either put the fresh herbs in just before serving or use dried. And I would definitely add more beans (love black beans). Overall it was good and so simple (love the idea of a recipe that uses left over rice). Read More
(29)
Rating: 5 stars
12/24/2007
Used the recipe as written and it was wonderful. Very fresh tasting. I think using the fresh herbs as opposed to dried makes all the difference. We absolutely love this salad. Read More
(21)
Rating: 5 stars
10/03/2008
I took a 1/2 day off of work and made this and the Tilapia with Mango Salsa. It is absolutely delcious upon first tasting it. I did not alter the recipe and think the fresh herbs make this recipe. I can't wait to see what hubby thinks about it at dinner tonight. Read More
(17)
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Rating: 5 stars
05/15/2008
This is a very tasty and unique salad and has a nice color with the white rice black beans and the different colors of green with the celery and herbs. As another reviewer suggested it does need to sit a few hours to allow the flavors to meld. I used the recipe as written other than subbing Chipotle chile pepper for the Cayenne and reducing the black pepper to 1/4 tsp. I also used Basmati white rice. Five stars and highly recommended! Read More
(15)
Rating: 5 stars
03/07/2008
I made this with brown rice instead and added in som steamed broccoli..My Husband and I loved it Read More
(10)
Rating: 5 stars
12/30/2010
What a great light alternative to a Mexican "heavy" side! Cool and refreshing - lots of herbs and just the right amount of oil and vinegar. Definitely a winner! Read More
(7)
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Rating: 5 stars
10/26/2007
recipe was great. i made one slight change in it istead of the heat from the cayenne i made a fresh tomatillo and jalapeno salso to go along with it. recipe still is fantastic without it. Read More
(7)
Rating: 4 stars
10/04/2010
Surprisingly spicy and full of flavor. Good to make the day before. Great alternative to potato salad at picnics. Read More
(7)
Rating: 5 stars
09/09/2010
Really liked this recipe!! I used a pouch of ready made brown rice and zapped it in the microwave for about a minute to warm it up and take the dressing a bit better. Omitted the cilantro only because I didn't have any and celery because I'm not a big fan. Cut back the cayenne to 1/4 teaspoon. Added calamata olives instead of canned black olives and then added about a half a cup of halved cherry tomatoes. Wonderfull!! Perfect lunch salad!! Next time I'm going to reduce the olive oil to 2 tablespoons to reduce the fat conent a bit and add a minced jalepeno for a bit more heat but trust me a pretty good recipe as is! Read More
(6)
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