Main image of Spiced Black Bean & Rice Salad in a Jar

Spiced Black Bean & Rice Salad in a Jar

35 min

Meal

Salad

Make-ahead
The black bean, also known as black turtle bean, is especially popular in Latin American cuisine, but can nowadays be found pretty much anywhere around the world. Just like other legumes, it's a great source of protein and fibre and, in combination with the spices, a delicious ingredient to add to pretty much any meal, like this meal in a jar!

Servings

(1 litre jar per serving)

Total

35 min

Prep

15 min

Cook

20 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

Grain

Spiced beans

  • 1 Tbsp (15 mL)
    vegetable oil
  • 3 cups (516 g)
    cooked black beans
  • 2 tsp (5 g)
    chili powder
  • 2 tsp (6 g)
    garlic powder
  • 2 tsp (5 g)
    onion powder
  • 2 tsp (5 g)
    paprika powder
  • 2 tsp (6 g)
    ground cumin
  • ½ tsp (1 g)
    ground black pepper
  • ½ tsp (3 g)
    salt

Dressing

  • ¼ cup (60 mL)
    olive oil
  • 2
    limes, juiced
  • 2
    cloves garlic, crushed
  • 2 tsp (5 g)
    paprika powder
  • 1 tsp (3 g)
    ground cumin
  • ½ tsp (1 g)
    ground black pepper
  • 1 tsp (6 g)
    salt

Salad

  • 2 cups (330 g)
    canned corn
  • 2
    red bell peppers, diced
  • 1
    small red onion, diced
  • 2
    avocados, diced*
  • 2 cups (360 g)
    cherry tomatoes, halved
  • ¼ cup (38 g)
    pickled jalapeño slices

Optional garnish

  • fresh cilantro
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Directions

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  1. Cook the rice according to the package instructions. Once cooked, let cool off completely.
  2. Heat a large pan over medium-high heat, add the oil, beans, and spices. Cook for 3 - 5 minutes, stirring frequently until the beans are covered in spices and cooked through. Remove from the heat and let the beans cool off completely.
  3. Make the dressing by mixing all ingredients in a bowl.
  4. To assemble the mason jars, start with dividing the dressing between four jars. Add rice, beans, corn, bell pepper, red onion, avocado, tomatoes. Top with the jalapeño slices, and add cilantro if desired.
  5. When ready to devour, give it a good mix before enjoying.

Notes

  • * To keep the chopped avocadoes from browning, toss them in a bit of lemon or lime juice, if desired.
  • Variations: add any other veggies, such as cucumber or carrots.

Storage

  • The meal can be stored in mason jars in the fridge for up to 4 days.
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Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 28%

• uncooked white rice

Proteins 19%

• cooked black beans

Fruits & Veggies 53%

• lime

• clove garlic

• canned corn

• red bell pepper

• small red onion

• avocado

• cherry tomatoes

• pickled jalapeño slices

Calcium
No significant sources of calcium
Fat

• vegetable oil

• olive oil

• avocado

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

Rate this post

Ellie - Aug. 30, 2021, 12:33 a.m.

De-li-ci-ous!!!
Perfect for week lunches. It's so simple and the dressing makes it extra delicious.
I live in Canada and used Classico pasta sauce glasses which are perfect for this.
I changed the recipe up a bit and added Mexican veggie ground "beef" that I fried crispy. I'm keeping the dressing and avocado separate.
10/10 will do again!

PUL Team - Aug. 31, 2021, 1:23 a.m.

Mmm sounds so lovely, Ellie, thanks for sharing your experience with this one!

Reply
Thais Gomez - Aug. 29, 2021, 2 a.m.

I love meals in jars, are so tasty and convenient :)

Reply
Ali - Aug. 9, 2021, 2:02 p.m.

Made this a few times now. I found the spice mix for the beans just a little too much (like too powdery) so I use slightly less than the recipe amounts for each. So good!!

Reply
Luise - July 26, 2021, 12:46 p.m.

This was sooo yummy, quite addictive also 🤗

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Amyrantha - July 25, 2021, 8:45 p.m.

Super delicious 🤤 and great to prepare ahead

Reply
Christina - July 25, 2021, 6:37 p.m.

Love this recipe, it's in my regular lunch prep rotation. And if you're not sure about the pickled jalapeno slices: I 100% recommend. I'm now officially addicted. :)

Reply
Charlotte - July 24, 2021, 3:15 p.m.

I love this salad during the warmer months, especially as I am a big fan of Mexican food! I think it is not only delicious but super easy to prepare. I tend to make the rice, beans and dressing on day one and then assemble it with the fresh veggies over the next four days for tasty lunches.

PUL Team - July 25, 2021, 9:47 p.m.

So glad the recipe has been enjoyed, Charlotte!

Reply
Jade - July 9, 2021, 2:30 a.m.

I work night shifts at Mcdonalds and would usually end just eating food there on my break which never made me feel good (mentally and physically) but meal prepping this recipe (along with others like the yummy rose pasta!) and taking it with me to work for dinner has made me feel much better and as a plus I'm more full (so I don't have craving for nuggets lol) and more energy for the rest of my shift!

Thank you so much!

PUL Team - July 12, 2021, 8:02 a.m.

Huge props to you, Jade, for taking on night shifts AND meal prepping for them! We're so humbled that the recipe has been enjoyed 🥰

Reply
Sabrina - June 6, 2021, 12:57 a.m.

I made this and it was delicious. I added vegan shredded cheese and avocado, so good.

PUL Team - June 6, 2021, 3:29 a.m.

Mmm love the addition of vegan cheese and avocado! Thank you, Sabrina 🤩

Reply
Kirsty - April 12, 2021, 4:40 p.m.

My partner and I have really differing tastes so I struggle to find something we both enjoy and will keep coming back to. This recipe has been amazing for us as it’s healthy, easy to make and something we both love! Literally have this every week. Thanks so much Sadia!

PUL Team - April 12, 2021, 4:43 p.m.

Aww thank you, Kirsty, for taking the time to share this with us! We're so happy you and your partner are enjoying this one 🙂

Reply
Shradha - March 24, 2021, 8:29 p.m.

I've made this so many times now. It's just so full of flavor and spice. Love it.

PUL Team - April 2, 2021, 5:52 p.m.

We're so happy to hear you've been enjoying this one, Shradha 😀

Reply