Kalyn's Kitchen

Black Bean, Rice, and Cilantro Salad

Black Bean, Rice, and Cilantro Salad is a recipe I first called Jeanne’s Wedding Salad in honor of the wedding of a good friend! This salad has been a hit whenever I’ve made it for friends.

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Black Bean, Rice, and Cilantro Salad

This Black Bean, Rice, and Cilantro Salad is a favorite salad recipe I created many years ago when my friends Jeanne Zeigler and Kip Greene got married. In those days I called it Jeanne’s Wedding Salad and it was a big hit with clients at Lake Powell, back when I was catering houseboat trips.

This isn’t a quick recipe and it’s not low in carbs, but it’s ultra delicious, and I still have friends who request it for parties. When I decided to post it on the blog, I made the salad lower on the glycemic index by adding a bit more veggies and using Uncle Ben’s Converted rice, which is the lowest glycemic index type of white rice.

Black Bean, Rice, and Cilantro Salad

Black Bean, Rice, and Cilantro Salad

Yield 8 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Black Bean, Rice, and Cilantro Salad is a recipe I created for the wedding of my friend Jeanne, and this has been a hit with everyone I've made it for.


  • 2 cups Uncle Ben's Converted Rice (see notes)
  • 1 T fresh lemon juice
  • 4 C chicken broth (see notes)
  • one 15 oz. can black beans, rinsed and drained well
  • 2 red peppers, chopped in 1/2 inch pieces
  • 1 green pepper, chopped in 1/2 inch pieces
  • 1 yellow pepper, chopped in 1/2 inch pieces (Use any combination of colors you prefer for the peppers)
  • 1/2 cup chopped green onions (scallions)
  • 1 cup finely chopped cilantro (or more!)

Dressing Ingredients:

  • 1/3 cup peanut oil (see notes)
  • 1/3 cup fresh lime juice
  • 1 T red wine vinegar
  • 1 T ground cumin
  • 1 T Worcestershire sauce
  • 1 T Spike seasoning (see notes)
  • 1 tsp. chili powder
  • 1/2 tsp. coarse ground black pepper


  1. Put canned beans in a colander and rinse well until no foam remains.
  2. Let beans drain well while you cook the rice, chop ingredients and prepare dressing. (If beans still seem wet, blot dry with paper towel.)
  3. In heavy pan with a tight-fitting lid, bring chicken stock and lemon juice to a boil, stir in rice, bring back to a boil, then cover and cook on very low heat for 25 minutes without lifting lid. After 25 minutes, check to see if all water is absorbed.
  4. As soon as the bottom of the pan doesn't have any stock remaining when you stir the rice, turn off heat and let rice sit about 10 minutes. Then remove lid and let rice come to room temperature before proceeding with recipe. (It can be cooled in refrigerator if you're in a hurry.)
  5. Mix dressing ingredients.
  6. Chop peppers, green onions, and cilantro while rice cools.
  7. When the rice is at room temperature, combine all ingredients and chill 1-2 hours before serving.
  8. This salad will keep fairly well in the refrigerator for a day or two, but it probably won't last that long.


I would use Uncle Ben's Converted Rice (affiliate link) for this recipe, which is the lowest-glycemic variety of white rice, but any long-grain white rice will work. You can use two 14.5 oz. cans of chicken broth and a little water to make four cups. If you don't have Peanut Oil (affiliate link) use any vegetable oil, but not olive oil. Use any all-purpose seasoning blend if you don't have Spike Seasoning (affiliate link).

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 217Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 1272mgCarbohydrates: 28gFiber: 5gSugar: 3gProtein: 6g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Black Bean, Rice, and Cilantro Salad is too high in carbs for low-carb diet plans, but it’s a fairly low-glycemic dish for low-glycemic diets and will work for phase two of three of the original South Beach Diet.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    42 Comments on “Black Bean, Rice, and Cilantro Salad”

  1. Kalyn, this salad looks incredible, and I’d like to make it, but being cilantro-disabled myself, I would need to substitute something for it. What would you suggest? I always used parsley for small amounts of cilantro, but I just realized that since I don’t know what cilantro tastes like to people who like it, I can’t really know what to use instead. So my question is, what herb tastes the most like cilantro?

  2. Chrispy, thanks for the tip about keeping the cilantro fresh.

    Gattina, thanks. I admit, I do love basil and probably eat it more often than cilantro, especially when I have it in my garden.

    Nupur, can’t wait to meet you.

    Katie, welcome to WHB. Your entry was great.

    Everyone, I just updated the totals with the overnight votes. I may or may not update again, depending on how busy I get today. For sure I will stop updating at 3:00 when the WHB entries are due (although of course people can still vote in the comments if they want to.) No one is more surprised than I am at the results so far.

  3. I’m a newbie to this but how fun! I knew basil would head the list and if this was August and I still had my tomato glut I would be there. But, it’s not and I don’t so I picked sage.
    I wasn’t certain how to participate…hope you got my e-mail

  4. Well, I am fairly certain that all the billion people in India have the love-cilantro version of the gene! Cilantro is part of the weekly vegetable basket in every household in India (only we call it coriander).
    Kalyn, I will be meeting you very soon…YAY 🙂

  5. Kalyn,
    oh I’m wrong!!! I thought basil was your very favorite, ha! I’ll try to grow cilantro again next spring, I had one doing quite well (planting in very sandy soil) until one rainstorm and got killed.
    Kalyn, all your dishes with cilantro are done so well!

  6. Wow I do love cilantro but I already put my vote in for another herb.

    Kayln, I regularly keep cilantro for up 3 weeks in my fridge. The glass of water thing works, but I prefer to keep it in a plastic zip bag with a paper towel to absorb moisture and expell all the air. If you need it to perk up after being stored. Soak it in cool water with stems still attached for a few minutes and it will perk up and have great flavor.

    This method works well with parsely (up to 4 weeks) and basil (leaves only for about 2 weeks but that is cuz it gets eaten before I can try for longer.)

    I can’t wait till tomorrow night.

  7. Ah, Jo slipped a vote in there while I was leaving the comment. I tallied it Jo. Will add it either tonight or tomorrow.

    Maybe it’s not fair that all these votes for cilantro are coming on my cilantro post? Basil needs to get going on their get-out-the-vote campaign.

  8. Ruth, thanks. It’s been fun.

    Jedediah, loved your video about cilantro. I hope people will watch it.

    Anonymous, I said it doesn’t keep well in the fridge. Haven’t tried your in-a-glass-of-water method. Worth a try though.

    Two more votes just added to the tally for cilantro and who would have imagined it would pull in the lead like this. There are quite a few herb blogging regulars who send their posts on Sunday, so anything could still happen.

  9. I did not like cilantro at first…it overpowered all the other flavors. However with time and very good Vietnames restaurants I grew accustomed to the flavor and now enjoy it and use it

  10. You say cilantro does keep long in the fridge? How do you keep it? I ususally clean it, then use a jar as a vase, and put just a little water in the bottom. This way it should keep for over a week. I know I’ve kept it that long anyway.

    Nice choice, by the way. I definitely have the cilantro gene myself.

  11. As a cilantro documentarian, I have to remain cilantro agnostic (or at least present myself as such), but I just discovered your blog and it’s becoming a contender for my favorite food blog!

    I can’t wait to try this salad!

  12. Great photos and great choices to show off cilantro – my SECOND favorite herb.

    Thanks for such a fun contest.

  13. Although Kalyn, I do feel sorry for those without the cilantro taste bud in their mouthes.
    Coriander as we call it in Sweden (but with a K) gives the excellent finish to any asian dish or the perfect spark to a sallad. Oh how i miss constant consuming of it, I think I’ll run out and purchase some, maybe make a sallad or a springroll filled with it. Delicious!!!

  14. Karina, who knew indeed? I would have NEVER predicted it.

    Sher, thanks! You’re a good volunteer in the campaign to make cilantro the favorite herb. (Ok, so there really is no such campaign, and basil could still win. Ok, all you basil lovers better get organized. Organization is everything in politics.)

    And with Lexi’s vote, cilantro surges into the lead!! Thanks Lexi. My condolences on the cilantro-haters in the family. It’s a real disability.

    (That was a joke if you’re reading this and hate cilantro. We know you were just born that way.)

  15. MMMM Cilantro is definitely my favorite, although I hardly use it as neither my friends or boyfrined care for it at all.
    I on the other hand go nuts by it.
    So when the cats away….

  16. Hee!! Upsie is so proud to have her vote counted!

    Kalyn, I’m just SHOCKED that you chose cilantro. I sure didn’t see that coming. :):) I love your post–all those wonderful cilantro recipes. The vote is so exciting. I feel like I’m in a political election. I admit I was just browbeating someone by e-mail to post their cilantro recipe, even though she’s exhausted. (Ahem, Glenna?) Cilantro lovers–the polls will close soon!!!!!!!)

  17. I love it that [so far] basil and cilantro are neck and neck. 😉

    Who knew?

    And Babycakes, your cilantro recipes are fab. The rice salad [aka Kalyn’s Favorite Herb Salad] sounds yummy – my kind of salad. And gluten free!

  18. Mimi, I don’t think there is a substitute for Spike, since I’m a Spike lover. It’s a blend that combines so many different flavors that it’s quite unique. You should be able to find it in Wisconsin, maybe near the natural foods in a grocery store or at a health foods store. If not, follow my link and order it from Amazon.com. You won’t be sorry. It’s good in so many things, I predict you’ll become a fan. (Although I know one well-known food blogger who is Spike adverse, so maybe it’s like cilantro. If so, everyone in my very large extended family has the Spike gene. That’s saying something because they definitely don’t all have the cilantro gene.)

  19. A neck-and-neck race (is this the right expression?) between basil and cilantro, no chive! Where are the herbs of the old world ;-)?

  20. Well. I am just delighted. I knew that cilantro was a love-it-or-hate-it herb, but I did not know there was a cilantro gene. Must be right up there with the genes for artichokes, mustard, beets and eggplant, all of which I have.

    What can I use as a substitute for Spike. Kalyn? I am hot to try this one.