Black Bean and Rice Salad
This black bean and rice salad is made with rice, black beans, chicken, fresh vegetables, avocado, and a smoky chipotle vinaigrette. It's hearty enough for lunch, easy to meal prep, and perfect for cookouts or gatherings.
Servings: 4
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
Calories: 572kcal | Carbohydrates: 34g | Protein: 37g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 122mg | Sodium: 900mg | Potassium: 418mg | Fiber: 5g | Sugar: 13g | Vitamin A: 782IU | Vitamin C: 32mg | Calcium: 70mg | Iron: 1mg