Description
This Mediterranean Rice and Beans salad is bright, simple, and satisfying, featuring nutty rice, creamy chickpeas and black beans, fresh vegetables, and a lemony oregano dressing.
Ingredients
Scale
- 1 cup rice
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the rice according to package instructions and let cool. While the rice cooks, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Drain and rinse both cans of beans under cold water.
- In a large bowl, combine the drained chickpeas, drained black beans, halved cherry tomatoes, diced cucumber, and chopped red onion. Toss gently.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until smooth.
- Add the cooked, cooled rice to the bean and vegetable mixture. Pour the dressing over everything and toss to combine evenly. Garnish with chopped fresh parsley before serving.
Notes
Serve warm, room temperature, or chilled. It pairs well with grilled fish or chicken, roasted vegetables, or flatbread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 470mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg