Ciao Bella Rice Salad

Ciao Bella Rice Salad Recipe

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Anna Sciancalepore Antoniello


I created this recipe to avoid turning on my oven when it's really hot outside. I wanted it to be low fat and had to have protein. Being tired of chicken, black beans was the answer. This is a take on a recipe I saw for a black bean salsa. But being Italian and not too fond of cilantro I put my own spin on it with basil. I think it's filling enough to be a main dish or as a salad. Hope everyone likes it!


★★★★★ 1 vote



  • 1/2 c
    brown rice, raw
  • 1 medium
    red onion, finely chopped
  • 1/4 c
    olive oil, divided
  • 1 tsp
    kosher salt
  • 1/2 tsp
    cracked black pepper
  • 1/2 Tbsp
    basil, dried
  • 1/2 tsp
    red pepper flakes
  • 16 oz
    corn kernels, fresh or frozen
  • 15 oz
    black beans, canned, drained and rinsed
  • 1 pt
    grape or cherry tomatoes, halved

How to Make Ciao Bella Rice Salad


  1. Cook brown rice to package directions and allow to cool in a large mixing bowl.
  2. In a large skillet heat olive oil and saute red onion with salt and pepper until translucent
  3. Add basil,crushed red pepper,corn and black beans. Saute until corn is heated through. Allow to cool.
  4. Once mixture is cooled fold into rice. Add tomatoes and remaining 2 tablespoons of olive oil. Chill 4-24 hours and serve.

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About Ciao Bella Rice Salad

Dietary Needs: Vegetarian
Other Tag: Healthy

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