Confetti Bean and Rice Salad

READY IN: 45mins
Recipe by evelynathens

This salad, incorporating healthful beans, brown rice and crunchy veggies, is so pretty and tasty. I have called for pre-cooked brown rice and not taken it into account in the cooking time of this recipe.

Top Review by Tinkerbell

1/13/11 - A very good salad! I followed the recipe, using the olive oil, Dijon, dried onions, garlic powder, grape tomatoes, cilantro and orange bell pepper options. I think the only thing I'd change in the future is to cut back on the oil and add a little extra spice. The cilantro is a great addition, compared to parsley, because of it's strong presence, but I still think the overall flavor could use a seasoning boost. Thanks for sharing your creation, Ev! Made & enjoyed for Hidden Gems - Winter 2010
1/18/11 - UPDATE: Evelyn, DS and I literally inhaled this salad over the course of 3 days. I'm actually making it again right now because we've been craving it for the 3 days since we ran out! I can't even express what a delicious salad creation this is and with my new gluten free diet, this turns out to be a very satisfying snack or lunch during the day; the two most difficult meals on the GF diet. Thanks again for submitting it! :D

Ingredients Nutrition


  1. Whisk all dressing ingredients together. Set aside.
  2. Combine all salad ingredients and toss in vinaigrette. Taste and adjust seasoning, adding more salt and vinegar, if you feel it necessary.
  3. Allow salad to marinate in refrigerator for 1/2 an hour before serving. Toss again before serving.

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