Fiesta Rice Salad

Shannon Smith Recipe

By Shannon Smith Shannon

15 Min
Stove Top

This is a great summer side dish - Enjoy!

Blue Ribbon Recipe

Notes from the Test Kitchen:
You just can't lose with this winning combination of cumin, lime juice and cilantro. Munch on this for a lovely light lunch, or pair it with your favorite Mexican dish for a super-satisfying dinner.

[Read more about this recipe in Janet's Notebook!]


1 can(s)
black beans, rinsed & drained
2 c
cooked brown rice
red or yellow bell pepper, chopped
green pepper, chopped
stalks celery, chopped
scallions, sliced
1 c
fresh cilantro, chopped
3/4 c
1/3 c
italian dressing
juice of 1 lime
1 tsp

Directions Step-By-Step

Put rice in a mixing bowl (rice should not be warm, let it cool completely or refridgerate to cool if necessary)add all other ingredients and mix thoroughly. Refridgerate for 1 hour & serve.

About this Recipe

Course/Dish: Vegetables, Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tag: Quick & Easy

You May Also Like:



Carol Errington CookinGrammac
Jul 19, 2013
Hi's me again...don't know what I did with your name in my previous post...didn't "proof" before sending...please overlook my mistakes :-)
Carol Errington CookinGrammac
Jul 19, 2013
TBay ina...I simply love this recipe....perfect for hot summer days & healthy too! When I saw your name with Franklin TN I couldn't believe it! My daughter, son-in-law & their two sweet girls left today & guess where they are going....they are moving to Franklin!They are sending the weekend in S. California (moving from the San Francisco Bay area)They will be renting for awhile & I still have to get their new address. The house is on 1 1/2 acres so the girls are so excited having never experienced a yard this is a whole new world to them. The house even haves 2 swings! Don't know if you would be interested in looking them up...they are planing on arriving on Fri. 7/25.....let me know if you would be interested in making contact with Kimberly. Her family is "Gluten Free" so she is always looking for recipes that work
for them or can be converted to gluten free....Hoping to hear from you.
Laurie Pearsall laurielp1
Sep 17, 2012
Oops.... forgot to mention that I used regular Minute rice for this and it was served warm..........
Laurie Pearsall laurielp1
Sep 17, 2012
I made a HUGE amount of this for a church gathering, enough to feed 200! It got the typical "oooh's & aahhh's" on the 1st pass thru the buffet line; maybe 50 brave souls tried it. As I sat down to eat myself, I started hearing buzz about how GOOD it was! Those that went up for second helpings took a new taster with them. By the end of the evening this salad was getting rave reviews from over 150 people!
My friends joke about being Guinea pigs for my potluck dishes, but very few were disappointed by this!
Sam Womack sammers
Sep 7, 2012
Karen I agree on the stars. Made it for Labor Day potluck at the Moose lodge - I can truthfully say it has been tested and approved.