Confetti Rice and Bean Salad


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Serving Size: 3/4 cup


  • 1 cup instant brown rice, uncooked
  • 1 cup tomatoes, chopped (about 1 medium)
  • 2 medium carrots (finely chopped or grated)
  • 2 tablespoons onion (finely chopped)
  • 1 cup frozen corn
  • 1 can (15 ounces) black beans (drained and rinsed)
  • 1/4 cup lime juice
  • 1/4 cup oil (canola, vegetable, or olive)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Cook rice according to package directions and let cool.
  2. Wash and cut up the tomato, carrots, and onion while rice is cooling. Put the vegetables into a large bowl.
  3. Add frozen corn to the bowl.
  4. Drain and rinse black beans and add to the bowl.
  5. Add cooled rice to the bowl.
  6. Whisk together the lime juice, oil, salt, and pepper in a small bowl. Pour this over rice and veggie mixture and stir gently to combine.
  7. Refrigerate at least 30 minutes before serving to let flavors mingle.


Add color and flavor with 1 teaspoon cumin, 1 tablespoon dried parsley, or 3 tablespoons fresh parsley (minced).

This keeps 4 days in the refrigerator.

Use as a side dish, pita or tortilla filling, dip for tortilla chips, or filling for a lettuce wrap.

Substitute one can of corn for frozen corn.

Add one cup of cooked meat, chicken, or fish for variety.

Nutrition Facts

6 Servings Per Recipe
Serving Size: 3/4 cup

Amount Per Serving

Calories 260

% Daily Value*
Total Fat 11g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 310mg
Total Carbohydrates 36g
Dietary Fiber 7g
Total Sugars 3g
Includes 0g Added Sugars
Protein 7g

Vitamin D 0mcg
Calcium 38mg
Iron 1.7mg
Potassium 446mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently available for the recipe. We will be updating the information shortly.