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    You are in: Home / Recipes / Black Bean and Rice Confetti Salad Recipe
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    Black Bean and Rice Confetti Salad

    Average Rating:

     4 Total Reviews

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    • on April 15, 2009

      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.

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    • on April 07, 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!

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    • on December 19, 2008

      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.

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    • on August 30, 2008

      I tweaked this recipe a bit and my picky wife said "mmm, save this recipe!". I used a cup of left over rice, a can of beans rinsed, added 1 medium tomato, 1 tsp of garlic salt, and 3 fresh julienned basil leaves, I didn't have any cumin so I substituted with poultry seasoning. Great way to use leftovers.

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    Nutritional Facts for Black Bean and Rice Confetti Salad

    Serving Size: 1 (225 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 337.0
     
    Calories from Fat 92
    27%
    Total Fat 10.2 g
    15%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 432.3 mg
    18%
    Total Carbohydrate 50.5 g
    16%
    Dietary Fiber 7.4 g
    29%
    Sugars 1.6 g
    6%
    Protein 10.9 g
    21%
    Detailed Nutrition Values About Nutrition Info
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