Black Bean and Rice Confetti Salad

Total Time
Prep 15 mins
Cook 20 mins

This is a super yummy recipe that intrigues your taste buds with a variety of flavors which come together even better the next day. I've tweaked this recipe a bit each time I've made it. Alternatives include swapping orange juice for lime juice or green onions for red.

Ingredients Nutrition


  1. Bring chicken broth and water to boil in heavy large saucepan.
  2. Add rice and bay leaves.
  3. Bring to boil.
  4. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
  5. Transfer rice to large bowl and fluff with fork. (If you have time, chill cooked rice overnight).
  6. Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.
  7. Season salad to taste with salt and pepper.
  8. Cover and refrigerate. Serve chilled.
Most Helpful

Loved it! I used it as a side dish and it worked perfectly. I subbed parsley for the cilantro but otherwise made as posted. I'll be using this quite a bit. Thanks for posting! Made for PAC Spring 2009.

Lvs2Cook April 15, 2009

I wanted something easy that would use up stuff I had on hand. This fit the bill, and is very tasty. I added a handful of corn kernels and one jalapeno (seeds removed, finely chopped). I omitted the salt and didn't miss it at all!

Aunt Kathy April 07, 2009

I was looking for a new lunch meal which I could make and refrigerate for a few days. Black Bean and Rice Confetti Salad filled the bill. I had to use lemon juice as I had no lime juice and also used basil with no cilantro in the house. I added a few sliced black olives and a cup of corn. It looked great, tasted better and it's nice knowing I don't have to prepare lunch tomorrow or the next day.

Yankiwi December 19, 2008