Rice Vegetable Salad

Ingredients

  • 2 cups uncooked rice (white, brown, or wild blend all work)
  • 1 cup black beans (canned or precooked and drained)
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh cilantro
  • 1 tablespoon chopped fresh tarragon (optional but flavorful)
  • ½ cup lemon juice
  • ⅓ cup olive oil
  • ⅓ cup dried cranberries (optional, for a sweet-tart touch)

This Rice Vegetable Salad is vibrant, filling, and loaded with fresh herbs, beans, and veggies. It’s great as a side dish or a light main course. Best of all? It tastes even better when made a day ahead—making it the perfect prep-ahead recipe for potlucks, lunches, or hot summer dinners.

Cooking Steps

  • 1
    Cook the rice according to package directions. Let it cool completely.
  • 2
    In a large bowl, combine the rice and black beans.
  • 3
    Add the chopped peppers, herbs, lemon juice, and olive oil.
  • 4
    Stir in the dried cranberries if using.
  • 5
    Mix well and chill at least 4 hours (overnight is best!).
  • 6
    Stir before serving and taste for salt or pepper if desired.

Why You’ll Love It:

  • Naturally vegan & gluten-free

  • A perfect dish for potlucks, BBQs, and lunchboxes

  • Packed with fiber, flavor, and fresh herbs

  • Holds up beautifully for next-day meals

 Variations to Try:

  • Sub the black beans for chickpeas or kidney beans

  • Swap lemon juice with lime juice for a different citrus flavor

  • Add crumbled feta or toasted almonds for texture

  • Use wild rice blend for a rustic touch

This Rice Vegetable Salad is proof that salads don’t have to be boring. With herbs, citrus, and just the right crunch and chew, this one is a crowd-pleaser you’ll come back to again and again.

Roughing It Easy

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