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Black Bean and Rice Salad is hearty enough to enjoy as a meal, but just as easy to bring to a cookout or gathering. Black beans, rice, juicy chicken, fresh vegetables, creamy avocado, and a smoky chipotle vinaigrette come together in a salad that’s filling, fresh, and perfect for meal prep. Enjoy it as a meal, serve it as a side dish, or scoop it up with tortilla chips for an easy appetizer.
Some salads are meant to sit quietly on the side of a plate. But this salad is good enough for the main dish.
I started making this black bean, rice, and corn salad as an easy meal prep lunch, but it quickly became one of those recipes I started bringing everywhere. It’s filling enough for dinner, sturdy enough for cookouts, and somehow tastes just as good the next day after the smoky chipotle vinaigrette has time to soak into the rice and beans.
Black Bean and Rice Salad is More Than Just Another Bean Salad
I’ve made a lot of bean salads, and the ones I come back to always have one thing in common: they’re filling enough to be a meal, not just something sitting on the side of a plate. That’s exactly what I was aiming for here. The rice, black beans, and chicken make it filling, while the vegetables and chipotle vinaigrette keep it tasting bright instead of heavy.
Here’s what keeps me coming back to it:
- A complete meal in one bowl. Black beans, rice, chicken, and avocado make it satisfying enough for lunch or dinner.
- Just as good the next day. The chipotle vinaigrette soaks into the rice and beans overnight, making leftovers even more flavorful.
- The dressing makes all the difference. The smoky chipotle vinaigrette adds just enough heat and brightness without overpowering the fresh vegetables.
- Perfect for cookouts and gatherings. It’s easy to transport and feeds a crowd.
- Easy to make your own. Swap in grilled steak, shrimp, or skip the chicken altogether depending on what you have on hand.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Rice: Use cooked white or brown rice. I usually reach for brown rice because it adds a little more texture and holds up well if I’m making the salad ahead.
- Cooked Chicken: Rotisserie chicken is my favorite shortcut, but grilled chicken works well if you already have some cooked. You can also leave the chicken out for a vegetarian version or swap in grilled steak, shrimp, or ground beef.
- Black Beans: These help turn the salad into a complete meal instead of just another side dish. Be sure to rinse and drain canned beans well so the dressing stays bright.
- Chipotle Peppers in Adobo: Don’t skip these. They give the dressing its smoky flavor without making it overly spicy.
- Avocado: Choose an avocado that’s just ripe. If it’s too soft, it’ll break apart as you toss the salad. I like folding it in at the very end so it stays creamy without getting mashed.
- Fresh Lime Juice: Freshly squeezed lime juice makes a noticeable difference here. It brightens the dressing and balances the smoky chipotle flavor in a way bottle juice just can’t match.
Steps To Make Black Bean and Rice Salad
Ready to whip this salad up? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Make the dressing. Just add the ingredients to a small blender or food processor and blitz until well mixed. Taste and adjust honey if desired.
- Mix the salad. In a large bowl, combine all the ingredients and gently toss it together trying to avoid smashing the avocado too much.
A Few Tips Before You Start
- Let the rice cool completely before tossing the salad so it stays fluffy and doesn’t absorb too much dressing.
- Make things quick! Use rotisserie & 90 second microwave rice to really quicken things up in a pinch.
- Double the dressing if you like it extra saucy.
- Taste the dressing before mixing. Depending on how sweet your corn is, you may want another squeeze of lime or a little more honey.
- Fold the avocado in last to help it keep its shape.
Ways to Serve It
One of my favorite things about this salad is how many ways you can serve it. It’s hearty enough to enjoy as a meal on its own, but it also fits alongside your favorite summer dinners.
I often pack it for lunches because it holds up well in the refrigerator, but it’s just as good served with grilled chicken, steak, shrimp, or burgers at a cookout. If I’m feeding a crowd, I’ll set out a bowl of tortilla chips and let everyone scoop it up like a dip.
It also makes a great filling for burritos or lettuce wraps, and leftovers are delicious spooned over greens for an easy salad the next day.
Storage and Make Ahead
This black bean rice salad is one of my favorite meal prep lunches because the flavors only get better after they sit. The smoky chipotle vinaigrette soaks into the rice and beans, making leftovers just as flavorful the next day.
If you’re making it ahead for a cookout or lunches throughout the week, I recommend leaving out the avocado until you’re ready to serve. That keeps it bright, creamy, and prevents the avocado from becoming too soft.
Store the salad in an airtight container in the refrigerator for up to 4 days. If the salad has been sitting for a day or two, give it a quick toss and add an extra squeeze of fresh lime juice before serving to brighten the flavors.
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Black Bean and Rice Salad
Equipment
- large serving bowl
- small blender or food processor
Ingredients
- 1 cup cooked rice
- 2 cups cooked chicken or rotisserie, cubed
- 1 15 ounce can black beans, rinsed and drained
- 1 cup corn kernels, cooked
- 1 small red bell pepper, diced
- 1 small red onion, diced
- ¼ cup cotija, crumbled
- 1 avocado, cubed
Honey Chipotle Vinaigrette
- ¼ cup olive oil
- 2 Tbsp honey, more as needed
- 2 Tbsp chipotle peppers in adobo
- 2 Tbsp apple cider vinegar
- 1 lime, squeezed
- ½ tsp salt & pepper
- ½ tsp cumin powder
- ½ bunch fresh cilantro
Instructions
- Make the dressing. Just add the ingredients (honey, salt, pepper, cumin, vinegar, lime, olive oil, cilantro) to a small blender or food processor and blitz until well mixed. Taste and adjust honey if desired.
- Mix the salad. In a large bowl, combine all the ingredients (black beans, rice, peppers, onions, cheese, corn, avocado) and gently toss it together trying to avoid smashing the avocado too much.
Notes
- If you are making your own chicken, season it however you like! I do 2 breasts with 1 tsp of garlic and 1/2 tsp salt and pepper in the skillet or on the grill. Cook for about 8-10 minutes on each side until 165º internally.
- Make things quick! Use rotisserie & 90 second microwave rice to really quicken things up in a pinch.
- Double the dressing if you like it extra saucy.
- Store leftovers in an airtight container in the fridge for up to 4 days
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
