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Recipe: Santa Fe Rice Salad

Great black bean and rice salad

Santa Fe Rice Salad Ingredients

  • ? cup uncooked white rice

  • 1?? cups water

  • cup black beans, drained and rinsed

  • 1 large tomato, seeded and diced

  • cup shredded Cheddar cheese

  • ? cup sliced green onions

  • ? cup vegetable oil

  • cup vinegar

  • 1 tablespoon diced jalapeno peppers

  • teaspoon white sugar

  • salt to taste

  • 1 avocado - peeled, pitted and diced

How to Make Santa Fe Rice Salad

  1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.

  2. In a large bowl, mix together the rice, beans, tomato, cheese and green onion.

  3. In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

Santa Fe Rice Salad Nutritions

  • Calories: 334.3 calories

  • Carbohydrate: 27.4 g

  • Cholesterol: 14.8 mg

  • Fat: 22 g

  • Fiber: 5.1 g

  • Protein: 8 g

  • SaturatedFat: 5.7 g

  • ServingSize:

  • Sodium: 232.2 mg

  • Sugar: 1.6 g

  • TransFat:

  • UnsaturatedFat:

Santa Fe Rice Salad Reviews

  • This was very good. Took it to a ball windup and received lots of compliments. I did make changes though. The things I changed are: used 1 cup basmati rice and 2 cups water with one garlic clove. I added a whole can black beans, one red pepper, bunch of chopped cilantro, used olive oil instead of veg oil, used white wine vinegar instead of regular vinegar, added 1 large jalepeno, sprinkled with cumin. Will definitely make again.

  • Overall a nice basic recipe. When I make again I will make a few adjustments. I used a fresh jalapeno, removing the seeds, which didnt provide enough zing to the dressing. Next time will use the prepared jalapeno and maybe add some cumin or cilantro to pep up the dressing. I used white vinegar which was a little strong for my taste. I will either cut down on the amount or use rice vinegar for a lighter taste. Also, needed some crunch, so chopped bell pepper or even celery would be a good addition. And cheese is kind of unnecessary, added calories but not much taste...

  • Great recipe Ive made it several times. It goes well with my daughter and I who are vegetarian and also with my non-vegetarian husband and son. Will continue to make.

  • I reduced the oil, used jasmine rice, and added cilantro. This was great

  • Made this for dinner last night and it is very good. used Balsamic vinegar & entire can of black beans. next time may add some thawed frozen corn. Also did not need sugar.

  • I served this at a family Labor Day party and it was great I used diced green chilies instead of the peppers (mostly because I didnt have any peppers), and it turned out great. My family loved it and the hostess insisted on keeping the leftovers

  • This recipe was superb I just made a few changes. I used basmati rice for extra flavor, white wine vinegar, and added about 1 tsp or so of unsalted taco seasoning mix. Also, as other reviewers have noted, I only used about half the dressing and made it early in the day so it was packed with flavor by dinner time. Awesome alongside Debbie Donhams Chicken Enchiladas. Thanks Terri

  • I served this yummy salad at a family barbeque and it got great reviews (and requests for the recipe). Very easy to prepare.

  • Very tasty I would add another tablespoon of jalepenos to give it more of a kick. My husband expressed doubts when I showed him this recipe, but he had 4 helpings

  • This was very very tasty The ingredients all went very well together. My only complaint is that it was not very good the second day. All of the ingredients tasted too much like vinegar. Next time I will probably only make half as much as not to have leftovers.

  • This salad was excellent Followed recipe exactly. Next time will double the jalapeno for a little more zip. Will also add some chopped cilantro for flavor just because I love it. Will definitely make again.

  • Great recipe - very colorful. I modified it by adding lots of chopped sweet peppers (red, orange, yellow and green), some red onion along with the green onions, lots more jalapenos, less oil in the dressing (2:1 with the vinegar), less dressing overall based on other comments, reduced fat shredded cheddar (couldnt tell the difference), and cumin in the dressing. Will definately make again Thanks.

  • Yum A hit Might get 5 stars...everyone liked it & it was almost finished by 4 people as a side dish (to a small meal). I forgot the avocado. Omitted onions due to someones preference. Very good, would make again; maybe more veggies would be nice, some chopped peppers or so for crunch.

  • I tried this recipe because it was in the top ten for salads. It is delicious

  • My boyfriend is not very fond of rice, but he loved this.

  • Ive made this twice, both times deleting the jalapenos, avacado, but then adding some salsa (about a cup). Excellent The second time, I also deleted the cheese, since I dont think it needs it. Both my kids said they "want to see this one again." And they will :-) Thanks, Terri.

  • My whole family loves this salad. It is definitely better the next day as the flavors have a chance to blend. I have made it without the peppers & avocado & it still tastes great. You can make it with less dressing, though, & it is still good.

  • This is great. I add fresh minced garlic to the water before cooking the rice, and I also like to add some chopped cilantro to the dressing.

  • I liked this one, but the family didnt. You have to really like marinated salads, I think. If I was going to make it again, I think the dressing can be cut by 1/2 without any harm to the dish.

  • I took the advice of some of the others and used a can of diced green chiles. All in all this was pretty good but I thought the dressing was bland.

  • I made this to go with steak and salad for dinner. It was really good, but I added about 1 1/2 tsp of powder fajita seasoning to the dressing and used a whole jalapeno. Ill make again but if taking to a barbecue with others would definitely have to double, it doesnt make that much.

  • What a wonderful salad Both of my kids loved it, ages 2 and 6. Definately a keeper

  • I was in desperate need of a side dish for a mexican dinner and this recipe was awesome I suggest that you add the black beans to the dressing to marinate while the rice cools or even longer. I also wouldnt add all the dressing to the salad as it makes it way too soggy. As my husband would say "this is a homerun"

  • This is really really good

  • This was a hit at our family 4th of july picnic. Everyone wants this recipe And it was so easy.

  • Yummy I used instant white rice and half a can of black beans, olive oil in place of the veg. oil. This was a nice salad Oh I didnt have any avocado so I left that out and used serrano peppers for the jalapenos.

  • ABsolutely delicious the next day

  • This salad is great and so easy to make. Took it to a bbq and got several requests for it.

  • Great Salad...would be super alone or even served over chicken or fish

  • This is a refreshing and unique salad. I am always looking for an alternative summertime (cold) side dish (pasta and potato salads get old after a while), and you just dont see many rice salads I used basmati rice and it stayed nice and firm even after a couple days. I increased the rice to 1 cup (2c water), and used the same amount of dressing and it was perfect - it was all soaked up. I left out the jalepenos (kids) and avacados too - just dont have those around, but added a little salsa (had about 1/2 cup in fridge) and about a tsp of McCormic Santa Fe spice blend, and it was wonderful A nice healthy side dish

  • Easy and Yummy

  • This made a great quick lunch wrapped in a flour tortilla Really tasty, too.

  • PHENOMENAL Admittedly, I had a few small changes that I didnt necessarily intend on, but here they were. I opted to leave out the cheese as I didnt feel that it would lend much to this salad, plus, the extra calories are not required with so many other flavours going on I realized I was actually out of jalapenos (abnormal), so ended up adding in some chipotle chili powder and some superb dried spice mix that has chilies and jalapenos in it. I did use more equal amounts of vinegar and oil as I always change those ratios for my salads. I used some white balsamic/red wine vinegar along with really good quality olive oil. This salad was honestly to die for, seriously My original goal was to use up my lone avocado, I hate to waste any of them A repeat for sure, one you can make a meal out of

  • Would be good for cookout.

  • This salad is very colorful and delicious. I made it to go along with a family barbeque and everyone had more than one helping. Definately a do over. Would be a great make ahead dish to take to a picnic or potluck. Thanks Terri for sharing

  • I made this last night as a side for my chicken enchiladas. Absolutely fabulous and quick to make Next time I might add a can of corn to the salad. It would also be great on its own with grilled chicken breast on top.

  • This is easy to make and wonderful to enjoy on a hot day. my family loves it and we cant wait to try it with some grilled chicken.

  • I must be missing something. I made this without any revisions, but thought it was just okay. Thanks, Terri.

  • Great as a side dish with BBQ

  • It was a big hit, even with my Mexican sister in-law. I made it without the avocado (I did not have one). I also added a can of drained/rinsed red beans. The dressing, though simple was real good. Unique pot luck dish

  • Excellent salad as is, I did make a couple changes though based on other reviewers omitted cheese, added cumin and lime juice and used Olive Oil instead of Veg Oil. Let it sit for a few hours to get the flavours to meld. Very good and I was able to use up leftover rice and black beans from the weekend (its nice to find a recipe that you can throw things leftover together)

  • This was great I did not have a jalapeno so I added some chili pwd and some hot sauce. It worked perfectly. I also added some canned chicken to make it more of a meal. I will be using this one a lot. I also let my dressing sit for 30 mins before adding it to my rice.

  • This was really good. I let the rice sit out so it was room temp. and not so chilled--- so it wasnt hard.It was simple and looked nice. I added a little extra rice and there was still enough dressing. Its a keeper

  • Loved it As others suggested I added some garlic when cooking the rice. I doubled the vinegrette and added 1 tsp cumin, and poured this over the black beans while I was preparing the rest. I also added a small can of corn, and left out the avocado. I used white wine vinegar and basmati rice. It was very delicious and will be a regular. Nice and colorful for taking to a party too Thanks

  • I added some finely chopped, sauteed ham. for the dressing i used half & half red wine vinegar & apple cider. i also didnt have jalepenos on had so i used 1-2 tsp. of a cajun seasoning mix instead. it was delicious & unique A+ for me

  • This was pretty good. I didnt have tomatoes so I used a can of Rotel. I think next time I will mix 1/2 cup of sour cream and 1/2 cup of salsa - I like a creamier dressing instead of a vinegar. Good for lunch though - thanks

  • Great summer vegetarian salad that I loved and Im a big steak and potatoes person. I used white wine vinegar, a dab of texas pete and substituted white sugar with brown sugar. Wonderful.

  • I liked it a lot, although it was strong in the vinegar taste. i ate it with a lot of lettuce which made it a perfect meal.

  • GREAT recipe I love the vinegar in it - it gives it just the right amount of tanginess. I added one ear of corn since I had some left over in the fridge and I liked it in the salad. Excellent I served it with tacos (made with seasoning from this website)

  • Pretty good. i used brown rice, red onion and added fresh cilantro - left out the cheese, jalapenos, sugar and avocado.

  • I followed the recipe exactly. This had no taste .

  • I used chickpeas instead of black beans and it was great You get a different result by using different types of beans.

  • This salad is wonderful. I made it with brown rice and as other posters have stated its very fresh. Add a bit of dressing to adjust to your preference instead of just pouring it all on. Im not a fan of that much olive oil in my food. Ill definately be making it again.

  • I served this warm (just mixed the hot rice with the other ingredients) and added lime juice. Very good recipe.

  • I cooked the rice in chicken broth and used red wine vinegar. It turned out excellent and very flavorful. Definitely keeping this one

  • WOW Superb with the following changes: 1. Dried black beans soaked overnight and cooked the next day in water with chicken base (or bullion), beef base, garlic powder, onion powder, garlic salt, cumin, greek seasoning and chili powder. 2. Brown rice baked in water with chicken base, beef base, onion powder, garlic powder and olive oil. 3. Add to salad: corn, cilantro, green pepper 4. Dressing: olive oil, red wine vinegar, sugar, cumin, greek seasoning and NO SALT. Now its wonderfully delicious

  • This was just okay. I was actually a bit disappointed because it sounded so good. Just seemed like it was missing something... and I added cilantro and lime juice. I probably wont make it again.

  • I had to make some tweaks to this simply because I didnt have all the right ingredients on hand. Im sure it would have been even better had I followed it correctly. Super yummy

  • Very good. Next time I will try using orzo instead of rice.

  • This was so good I did add cilantro, garlic and celery. I replaced vegetable oil with olive oil. Best rice salad Ive ever made. I was surprised how well it tasted the second day after reading some of the reviews. This recipe is a keeper

  • This was just ok for me. My husband said it was too vinegary, but I didnt think that was the problem. I just think it really needed some seasoning. After I added some garlic powder and a little chili powder it was better, but still not great.

  • This is only 5 points for Weight Watchers by switching the cheese for fat free cheddar for a serving.

  • I love this recipe It is very refresing. Would be fantasic for a backyard BBQ. The flavors are clean and fresh I did add crushed garlic to the oil and let sit for a bit and I think next time I would forget about the cheese all together and add some fresh corn kernels.

  • I took this salad to a school luncheon. Everyone loved it. I did follow the suggestion for using garlic flavored rice vinegar and adding red and yellow bell pepper. I took the liberty of adding chicken as well. Turned out Great

  • This is a great cold rice salad... you can prepare just as listed and be delighted. I decided to add 2 tablespoons of fresh garlic and 2 tablespoons of fresh cilantro. Delicious

  • With a few tweaks, this is 5-stars. I used Texmati rice, increased to 1-cup, with 2 cups water; increased black beans to 1-cup. Made dressing using 1/4 cup oil; 1/4 cup white wine vinegar; jalapeno as called for plus 1/2 tsp cumin and salt to taste. As another reviewer suggested, I made the dressing and poured it over the black beans while I prepared the rice. Flavor was great and this amount of dressing was perfect. I did not use cheese or avocado. Served last night with Chile Verde and flour tortillas and it was great. Today for lunch, I flaked a leftover salmon filet into the salad while it returned to room temp. Excellent

  • Refreshing salad. I used orzo instead of rice ,but kept true to the recipe otherwise. Once made and tasted (Perfectly fine as is) I added more black beans, yellow corn, yellow & red peppers for a personal touch. So whether you stay exact to recipe or doctor it up a little bit it is a nice change from the usual salads at BBQs.

  • This recipe is so different from the typical salad, and I loved it. It is such a beautiful, healthy, delicious dish. I used brown rice and that was terrific (although Im a white rice rice lover and want to try that next). I would advise serving the avocado on the side if youre not sure about the tastes of those who will consume it. I made this for a potluck that required gluten-free and vegetarian dishes -- not an easy thing to accommodate -- and it was a hit. My gluten-free aunt continues to rave about this salad months later.

  • I will definitely be making this again and again I used a mixed grain rice which added a lot of flavor to the salad.

  • As written - 4 stars. With modifications - 5 stars. I used less vinegar and oil when making up the dressing. I also used brown rice since I dont keep white on hand. Be sure to add the dressing gradually, to taste.

  • LOW FAT version: Use wild rice or brown rice. You do NOT need the OIL Or Avocado. Just use seasonings, cumin or Lowrys or Curry. This is so good without the oil and you can even use low fat Mozz cheese, heat it up in the microwave & store in fridge. Good for 3-4 days. Very high in fiber.

  • It was not so bad, but tasted bland. I will try to add coriander to the leftovers. Be careful with the dressing: I have put the full amount but it was too much, so I suggest to add it gradually. Dont forget to put some lemon juice on the avocado otherwise it will get dark.

  • I dont know if I did something wrong, but this wasnt good. The only thing I could taste was the oil for the dressing. My husband wasnt a big fan either.

  • Very, very good. Took this salad to a luncheon with friends and all wanted the recipe. Thanks

  • Excellent I made this for a side dish for my husband and I and he really raved about it. I will definitely make this again. I am even going to make this for our next bbq. Thanks

  • This salad was a hit on a recent camping trip. My friends said "fresh and different, very good"

  • Yum

  • I made this with quinoa, and it was delicious I did make a few modifications, though: I substituted half red-wine and half apple-cider vinegar for white, olive oil for vegetable oil, and a sprinkling of stevia for sugar. I also left out the cheese and added a clove of minced garlic. The creamy texture of the beans and avocado was wonderful and balanced out the tanginess of the vinegar. I topped each serving with green hot sauce for a little extra kick. This is a new favorite

  • Yum

  • Just made this...way yummy Cant stop eating it Very good just the way it is written. Thanks so much for the wonderful recipe

  • I served this as a side for Baja Chipotle Fish Tacos & while I really enjoyed it, my hubby & grandson did not. I did make a couple of changes...I omitted the avocado because I am out, I used rice wine vinegar, greatly decreased the cheese (I only added enough to add a bit of color), used minute rice *blushing*, & I added some cilantro & cumin. Maybe the lack of the avocado ruined it for my hubby & grandson but I still thought it was very good. Despite their lack of enthusiasm for the dish, it makes a perfect side for many Mexican dishes so I will make it again.

  • I thought this was quite good. We did use white wine vinegar, 2 cloves of garlic, diced red pepper and cucumber, and about 1/2 t. cumin. I only added about 1/4 c. cheese to cut down fat. Next time I might add crisp white corn kernels instead of cucumber (which was what I had on hand to add some crunch). Thanks for the recipe

  • I made this recipe exactly as written....all I could taste was vinegar. I did use apple cider vinegar, maybe milder white vinegar would be less noticeable. I think Id cut it down to only 2 T., and cut the oil down also. The delicate flavors of the avocado and other ingredients just didnt come through. I think added seasoning like cumin may help. Maybe even using a little mayonnaise instead of oil and vinegar would help it. There are good ingredients in this salad ......Id like to make it and be able to enjoy all of them without them being masked by the heavy vinegar taste. Another thing......I added about 1 T. of sugar, maybe a bit more as the salad was too sour with just 1/2 t.

  • We really like this. Its easy to make with leftover rice. I skip the avocado, because of food intolerances, but its still very good

  • I felt like it was lacking flavor. Next time Im gonna add more spices like cumin, garlic powder, more jalapeo and vinegar. Thanks for sharing :)

  • Used the recipe as a guideline only...I made it with jasmine rice, black beans and salsa. Topped with avocado.

  • We all really enjoyed this. I used brown rice and added cilantro.

  • Delicious We make this on Holidays when it is warm outside It goes great with fish & BBQ

  • This was a hit at our softball party. It was nice for a change.

  • I thought adding the beans or cheese would make it mushy; not so; it was so refreshing, my whole family loved it; my oldest son did mention it wouldve been better with a little cilantro

  • Absolutely loved this salad. My husband loved it too. A great alternative to serving plain old Spanish Rice with my Mexican dinners.

  • I made this for my boyfriend and I and we loved it I followed it exactly but I added a can of rotel as well.... But it was awesome This is a keeper

  • Excellent

  • This was okay. I also added cumin, cilantro, and frozen corn. I subsituted rice vinegar and olive oil. I brought it to a party and everyone seemed to really like it. I dont know if Ill make this again.

  • Great way to use up leftover rice. After reading the other reviews, I also added in some taco seasoning and that really made a big difference. I also thought Franks redhot Chili and lime flavour went really good with this and good rolled up in a tortilla or with Tostitos. Will definitely make again.

  • I made this for the first time for a large group and everyone loved it I added cilantro and doubled the black beans. I made no other modifications to the recipe.... all the flavors worked well together- everything blended together for a great taste.

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