Summer Bean Rice Salad

This vibrant summer salad is the perfect way to use up leftover ingredients while keeping things fresh, simple, and budget-friendly. Made with wholesome pantry staples and tossed in a light vinaigrette, it’s a quick dish that delivers big on flavour. Whether you’re meal-prepping for the week or need a last-minute side, this salad comes together in minutes and feels as good to eat as it does to make.

Prep Time

Cook Time

Total Time

Servings

8-10

Prep Time

Cook Time

Total Time

Servings

8-10

Salad

1 can (375ml) black beans, drained
1 cups brown rice (or quinoa)
2 cups organic corn
2 sweet bell peppers, diced
1/4 cup fresh mint or coriander, chopped
1/4 cup parsley, chopped
6 green onions, chopped
1/2 cup feta cheese (optional)

Dressing

1/4 cup red wine vinegar
2 tbsp lemon juice
1 clove garlic, minced
2 tbsp chilli powder
1 tsp salt
1/2 tsp pepper
3/4 cups olive oil

Cook brown rice or quinoa according to package instructions
In a large bowl, combine beans with cooked rice, corn, bell peppers, mint or coriander, parsley, and green onions.
For dressing, whisk red wine vinegar with lemon juice, garlic, clilli powder, salt, and pepper. Whisk in olive oil.
Combine dressing with salad. Add additional seasoning to taste.
Sprinkle with feta cheese and enjoy!

Serving Tips:

This salad is best served at room temperature to let the flavours shine.

It keeps well in the fridge for up to a week—just give it a quick stir before serving.

Perfect as a light lunch, meal prep option, or a colourful side dish for summer barbecues and picnics.

Feel free to swap the herbs based on what you have on hand—mint or coriander both work beautifully.

The Summer Bean Rice Salad is a quick, budget-friendly dish that makes the most of leftovers—fresh, flavourful, and perfect for sunny days.