Black Bean And Rice Salad

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This black bean and rice salad is hearty, flavor-packed, and surprisingly simple to make thanks to one pantry shortcut I absolutely love. The prep time take 30 minutes, and my stovetop does the rest. It’s naturally gluten free and vegan and can be customized in so many ways!

If you’ve been around here for a while, you know I’m all about taking high quality ingredients and turning them into something versatile, nourishing, and family friendly. This recipe does exactly that!

We’re transforming a classic soup mix into a bold, satisfying rice salad that works for meal prep, potlucks, or an easy weeknight dinner. Score! And the best part? The seasoning blend in the mix does most of the heavy lifting for you without having to add a ton of extra ingredients.

You can serve this alone, or alongside some of my favorite Mexican dishes. It would especially go great with my Mexican Cole slaw, or as a side to my jackfruit tacos or vegan birria tacos since this black bean salad is hearty. But you can also sub it in my vegan taco bowl for the plain brown rice.

🥘 Ingredients

To make this recipe you need the ingredients for the black bean soup mix to come together, plus some extras to turn this into a delicious black bean and rice salad.

Texas Wrangler Black Bean Soup Mix: This is the base soup mix I used to give this recipe bean base and flavor profile.

Olive oil: I use olive oil to saute the soup base and give healthy fats.

Red onion and garlic: I use this to add the flavor of the base.

Vegetable broth: Using vegetable broth instead of chicken broth helps keep this plant based.

Orange juice: This is used for an extra layer of flavor.

Brown rice: I use frozen brown rice to make this fast and easy. Note: white rice, jasmine rice, or even basmati will work. Brown rice adds extra fiber and a slightly nutty flavor, but any fully cooked rice can be substituted.

Peppers, fresh tomatoes and cilantro: I use these to add to the final salad for added veggies and flavor variety.

🔪 How To Make

Follow my instructions carefully to ensure this black bean and rice salad comes together perfect every time!

Prepare The Beans: I start by picking through the beans and removing any discolored beans or debris. Then I rinse the beans well. I add the beans to a 4 quart pot with 8 cups fresh water and bring to a boil for 10 minutes. Then I reduce the heat, cover, and simmer for 1-1½ hours until beans are soft but not mushy (I recommend to start checking at 1 hour). Finally, I drain the beans and set them aside. (I typically end up with about 4 cups cooked beans.) Note: Because we’re not turning this into soup, you want the beans tender but still holding their shape, perfect for mixing into rice.

Saute Aromatics: I use a 4 quart pot to sauté the onion in olive oil over medium heat for 10 minutes. I then add the garlic during the last 2 minutes.

Build The Flavor Base: I stir in the vegetable and seasoning packet from the soup mix and the chopped peppers and sauté for 2 minutes to toast the spices. This is where the magic happens. The seasoning blend adds deep, smoky Southwest flavor without you needing to measure out multiple spices.

Simmer: I add the orange juice and broth once the base is ready. I simmer 5-8 minutes, until the broth reduces and the dried vegetables soften. Note: it will be somewhat pasty looking.

Combine: In a large bowl, I combine the cooked beans, rice, and the sautéed mixture, and I fold in fresh tomatoes.

Serve: Finally, I top with fresh cilantro and sea salt to taste. That’s it! Salad made.

📖 Variations

One of my favorite things about this dish is how adaptable it is. The base is hearty and flavorful thanks to the Texas Wrangler seasoning blend, but you can easily customize it depending on the season or what you have on hand.

Add Creaminess: I like to add some diced avocado, a drizzle of cilantro-lime crema (or dairy-free yogurt and lime), or a spoonful of guacamole folded in.

Boost The Veggies: Add some extra veggies to this salad. I love grilled corn (fresh or frozen), roasted sweet potatoes, zucchini or poblano peppers, and finely shredded red cabbage for crunch.

Make It Spicy: Whenever I want more heat, I’ll add in some jalapeño or serrano pepper, a pinch of chipotle powder, or a dash of hot sauce.

Make It Tex-Mex Inspired: You can add fresh lime juice and/or zest, stir in chopped green onions, or top with crushed tortilla strips to amp up that Tex-Mex flavor.

Make It Mediterranean: To change the overall flavor a bit, I’ll swap cilantro for parsley, add cucumber and a splash of red wine vinegar, or sprinkle with some dairy-free feta.

🍽 Serving Suggestions

This dish is incredibly versatile and can be served in a variety of ways depending on the occasion. As a main dish, it’s hearty enough to stand on its own, especially when topped with fresh avocado and extra cilantro. It also works beautifully as a side dish alongside grilled vegetables, tacos, or at a summer cookout.

Whenever I’m building burrito bowls, I find that this makes an excellent base (instead of the typical plain brown rice) layered with shredded lettuce, salsa, roasted vegetables, and a squeeze of lime. It can even be spooned into halved bell peppers and baked for a simple stuffed pepper variation.

For meal prep, I’ll portion it into containers for easy grab-and-go lunches throughout the week. It holds up exceptionally well and tastes even better after the flavors have had time to meld.

🧊 Storage Directions

Refrigeration: Once fully cooled, transfer the salad to an airtight container and refrigerate for up to four or five days. If possible, I recommend storing the fresh tomatoes and cilantro separately and adding them in just before serving to preserve their freshness.

Freezing: If you’d like to freeze it, the best option is to freeze the cooked beans separately before mixing with the rice and fresh vegetables. The beans can be frozen in airtight containers for up to three months and thawed when ready to assemble. While you can freeze the fully mixed dish in portion-sized containers for up to two months, keep in mind that the fresh tomatoes may soften slightly after thawing and can change some in texture.

Reheating: When reheating, I’ll warm individual portions in the microwave in short intervals, stirring between each, and adding a splash of broth or water if needed to loosen the texture. On the stovetop, I’ll heat this dish gently over medium-low, again adding a small amount of liquid if necessary to prevent drying out. That said, this salad is just as tasty served chilled straight from the refrigerator, making reheating entirely optional!

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