My Smoky Paprika Black Bean Salad is packed with flavor and great for a healthy lunch, or snack. This vegetarian salad is made using rice, protein packed black beans and tons of seasonal vegetables, including bell peppers and summer squash. Make a big batch on the weekend and enjoy it for easy lunches all week long. I like to top with feta cheese and serve with a side of tortilla chips.
Summer break has officially started, and I feel like I have so much more time to meal prep. This Smoky Paprika Black Bean Salad is easy to throw together and showcases both raw and cooked veggies, which I love. If you’re hoping to stick to a healthy routine this summer, I highly recommend making a big batch of this hearty rice and bean salad. You can enjoy it all week long, with a side of tortilla chips and extra feta. The smoky paprika dressing with fresh lime juice really hits the spot.
Why You’ll Love This Hearty Salad Recipe
- Packed with veggies – I love adding tons of vegetables into this salad. I use a mixture of raw bell peppers and cooked summer squash, as well as red onion and lots of fresh herbs. You can even add additional veggies if you like.
- Hearty and filling – This salad is packed with plant based protein and fiber. The black beans and rice help fill you up and keep you feeling satiated for hours afterwards.
- Great for meal prep – I love making this bean and rice salad to use for meal prep lunches. Once assembled, I portion it out into my meal prep containers and store in the refrigerator for up to 5 days.
Black Bean Salad Recipe Tips
- Make ahead of time – This is one of those salads that tastes better as it sits in the refrigerator, so it is perfect for making ahead of time. It’s great for meal prep or for a vegetarian friendly pot luck side dish.
- Enjoy with tortilla chips – This salad is filling enough to be eaten on its own, but I also love enjoying with a side of tortilla chips and using the salad more as a dip.
- Use whatever veggies you have on hand – This is a great recipe to make if you have vegetables in the back of the refrigerator that need to be used up. They can either go in raw, or you can cook them with the summer squash.
Smoky Paprika Black Bean Rice Salad Recipe Ingredients
- Black Beans – I used two cans of black beans for this salad. I prefer the beans to be more of a main star in this recipe than the rice, so I use a larger amount of them. Any other kind of beans, besides black beans, can be used instead, if desired.
- Rice – I used cooked white rice for this recipe. I like that it bulks up the salad a little bit and makes it feel more like a full meal, rather than a dip or side dish. You can substitute the rice for another grain, like quinoa, if you prefer.
- Fresh Vegetables – I use fresh red and green bell peppers, along with red onion and cilantro. Feel free to add other fresh veggies, such as tomato or corn.
- Cooked Vegetables – I like to cook the yellow squash and zucchini before adding them into the salad. This gives them extra flavor and I like to combo of fresh and cooked veggies in the same salad.
- Smoked Paprika Dressing – This flavorful dressing is made using olive oil, lime juice, smoked paprika, regular paprika, cumin, garlic, maple syrup, salt and pepper. It gives the salad a nice color and a great taste.
How To Make Loaded Black Bean Salad
- Heat a large skillet over medium heat and add 1 tablespoon olive oil. Once oil is hot, add in the diced zucchini and summer squash, along with a big pinch of salt and 1/4 teaspoon black pepper. Mix together and cook until veggies are softened and starting to caramelize on the outside, 5-7 minutes. Add in the minced garlic and cook for another minute. Allow to cool for a few minutes before adding into the salad.
- Make the dressing while the veggies are cooking. Add all dressing ingredients to a glass jar, or bowl, and whisk until completely combined. Give the dressing a taste and adjust any seasonings needed.
- To a large mixing bowl, add in the black beans, cooked rice, diced bell peppers and onion, as well as the cooked vegetables and chopped cilantro. Pour desired amount of dressing over the salad and mix until completely combined. Finally, add in the crumbled feta cheese and toasted pepitas and mix again. Season with extra salt and black pepper, if needed. Enjoy this bean and rice salad by itself or with a side of tortilla chips.
Recipe Frequently Asked Questions
- This recipe is gluten free.
- Make this recipe vegan by using vegan feta cheese.
- Can different beans be used? Yes, if you don’t like black beans, or don’t have them on hand, you can easily substitute with another type of bean.
- Is this recipe good for meal prep? Yes, this is a great recipe for meal prep. I recommend portioning out the salad into containers so you can easily grab one each morning while heading out the door.
- Can the rice be substituted? Yes, you can easily replace the rice with a different type of grain, like quinoa or farro. You can also use orzo or couscous if you prefer.
- How long do leftovers last? If stored in an air-tight container, in the refrigerator, leftovers should last about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Hearty Vegetarian Salad Recipes?
Iron Rich Lentil Spinach Salad
Four-Bean Israeli Couscous Salad
Meal Prep Chickpea Edamame Salad
Protein Packed Three Bean Quinoa Salad
Loaded Quinoa and Sweet Potato Salad
Print
Black Bean Rice Salad with Smoked Paprika Dressing
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten-Free
Description
My Smoky Paprika Black Bean Salad is packed with flavor and great for a healthy lunch, or snack. This vegetarian salad is made using rice, protein packed black beans and tons of seasonal vegetables, including bell peppers and summer squash. Make a big batch on the weekend and enjoy it for easy lunches all week long. I like to top with feta cheese and serve with a side of tortilla chips.
Ingredients
- 1 tablespoon olive oil
- 1 medium sized zucchini, small diced
- 1 medium sized yellow summer squash, small diced
- 2-3 cloves garlic, minced
- 1 1/2 cups cooked white rice
- 2 (15 oz) cans black beans, drained and rinsed
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/2 cup diced red onion
- 1/3 cup diced cilantro
- 1/2 cup crumbled feta cheese, or more if desired
- 1/3 cup toasted pepitas
Smoky Paprika Dressing
- 1/3 cup extra virgin olive oil
- 2-3 tablespoons fresh lemon juice, depending on how tart you want it
- 2 teaspoons pure maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt, or more to taste if needed
Instructions
- Heat a large skillet over medium heat and add 1 tablespoon olive oil. Once oil is hot, add in the diced zucchini and summer squash, along with a big pinch of salt and 1/4 teaspoon black pepper. Mix together and cook until veggies are softened and starting to caramelize on the outside, 5-7 minutes. Add in the minced garlic and cook for another minute. Allow to cool for a few minutes before adding into the salad.
- Make the dressing while the veggies are cooking. Add all dressing ingredients to a glass jar, or bowl, and whisk until completely combined. Give the dressing a taste and adjust any seasonings needed.
- To a large mixing bowl, add in the black beans, cooked rice, diced bell peppers and onion, as well as the cooked vegetables and chopped cilantro. Pour desired amount of dressing over the salad and mix until completely combined. Finally, add in the crumbled feta cheese and toasted pepitas and mix again. Season with extra salt and black pepper, if needed. Enjoy this bean and rice salad by itself or with a side of tortilla chips.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Sautéing
- Cuisine: American
Leave a Reply