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

    Black Bean and Rice Salad. Photo by ATM 67

    1/5 Photos of Black Bean and Rice Salad

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    ATM 67's Note:

    Two words... Simple and Good... oh and it comes from Kraft (even though I made it without using ANY of their products, because I didn't have any on hand). I guess that's more than two words.

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    Units: US | Metric


    1. 1
      COOK rice as directed on pkg.; place in large bowl. Cool slightly.
    2. 2
      ADD remaining ingredients; mix lightly. Cover.
    3. 3
      REFRIGERATE several hours or until chilled.
    4. 4
      * Cook time includes chilling.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on May 28, 2006


    • on September 18, 2005


      Outstanding! What a perfect alternative to potato salad, which I didn't want to make to accompany BBQ ribs. It went together quickly, and I tasted it before chilling. All it needed was a little salt, so I used my Zatarain Creole Seasoning instead. We loved this and will make it part of our regular menu. Oh, I didn't have black beans so used a 15 oz. can of kidney beans instead. So it can easily be called red beans and rice salad. Thanks so much, ATM!

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    Nutritional Facts for Black Bean and Rice Salad

    Serving Size: 1 (194 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 437.0
    Calories from Fat 148
    Total Fat 16.5 g
    Saturated Fat 2.5 g
    Cholesterol 8.1 mg
    Sodium 291.4 mg
    Total Carbohydrate 60.8 g
    Dietary Fiber 8.3 g
    Sugars 2.6 g
    Protein 10.9 g

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