Fiesta Rice Salad

Shannon Smith Recipe

By Shannon Smith Shannon

This is a great summer side dish - Enjoy!

Recipe Rating:
 23 Ratings
Prep Time:
Cooking Method:
Stove Top

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
Janet Tharpe

I Got Julia Child!

Take the quiz and find out which chef you are in the Just A Pinch Celebrity Chef Quiz.

Take The Quiz

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