Santa Fe Rice Salad


Great black bean and rice salad!

Prep Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hrs
6 servings


  • cup uncooked white rice

  • 1 ⅓ cups water

  • ¾ cup black beans, drained and rinsed

  • 1 large tomato, seeded and diced

  • ¾ cup shredded Cheddar cheese

  • cup sliced green onions

  • cup vegetable oil

  • ¼ cup vinegar

  • 1 tablespoon diced jalapeno peppers

  • ½ teaspoon white sugar

  • salt to taste

  • 1 avocado - peeled, pitted and diced


  1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.

  2. In a large bowl, mix together the rice, beans, tomato, cheese and green onion.

  3. In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

Nutrition Facts (per serving)

334 Calories
22g Fat
27g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 334
% Daily Value *
Total Fat 22g 28%
Saturated Fat 6g 29%
Cholesterol 15mg 5%
Sodium 232mg 10%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 18%
Total Sugars 2g
Protein 8g
Vitamin C 9mg 46%
Calcium 130mg 10%
Iron 2mg 10%
Potassium 381mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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