Caribbean Rice and Black Bean Salad

Total Time
10 mins
0 mins

If you like some spice then add in some cayenne pepper. You can make this hours in advance and chill, and the complete recipe can be doubled to 5 cups cooked rice. Prep time does not include cooking the rice.

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  1. In a small bowl whisk together oil, vinegar, Dijon, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.
  2. In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions.
  3. Add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing).
  4. Season once again with salt and pepper (or cayenne pepper).
  5. Can be made hours ahead, cover and chill.
Most Helpful

Very good! I threw in some cilantro and everyone loved it! Thanks!

4 5

Nice salad, enhanced I think, with halved cherry tomatoes added just before serving. Thank you!

4 5

First off, my reading skills were not the greatest. The review that said they liked it hot, I immediately thought it could be a cold salad or a hot rice dish.. Needless to say, it was tried both ways.. To be honest, I like the hot version I mistakenly created..I therefore believe, it could be enjoyed in the summer as a cold salad, or in the winter as a heated rice dish.. Great both ways.. Thanking you Kittencal for the idea... Cat^..^atude...........