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Colorful salad with coconut rice, black bean, pineapple, red peppers, onion, and cilantro on a green plate.

Black Bean Coconut Rice Salad

Course: Salad, Side Dish
Cuisine: American
Keyword: bean salad, coconut rice, rice salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 cups
Calories: 224kcal
Author: Laureen King
Black Bean Coconut Rice Salad is a colorful, zesty salad with a delicious combination of ingredients like coconut-infused rice, beans, bell peppers, red onion, and pineapple.
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Ingredients

  • 1 ½ cups long grain rice
  • 1 can (400ml/14 oz) coconut milk
  • 1 cup coconut water
  • ½ tsp kosher salt
  • 1 can (540ml/19oz) black beans rinsed
  • 1 cup red bell pepper chopped
  • 1 cup plus 2 tbsp red onion chopped
  • 1 ½ cups fresh pineapple cubed
  • ¾ cup fresh cilantro chopped
  • ¼ cup fresh chives or green onion
  • 1 lime 3 tbsp
  • ¼ cup extra virgin olive oil
  • ½ cup pureed pineapple
  • 2 tsp fresh ginger grated
  • 2 tbsp jalapeño pepper finely chopped

Instructions

  • Rinse rice in cold water until water is no longer cloudy.
  • Transfer rice to large saucepan. Add coconut milk, coconut water and ¼ tsp. salt. Stir well.
  • Bring rice to a full boil, turn heat down to lowest setting. Place lid on pot and simmer on low heat for 20 minutes or until all liquid is absorbed.
  • Remove from heat and let rest leaving lid on for an additional 15 minutes.
  • Transfer to extra-large bowl, fluff with fork and let cool. Fluff with a fork occasionally until completely cooled.
  • While rice is cooking prepare beans and vegetables as well as dressing.
  • For Dressing
  • In jar combine together, lime juice, olive oil, grated ginger, pineapple puree, jalapeño pepper, 2 tbsp. red onion finely chopped and ¼ cup chopped cilantro.
  • Place lid on the jar and shake to blend the ingredients together.
  • When rice is cooled, toss in the black beans, pineapple, red bell pepper, 1 cup red onion, ½ cup cilantro and chives.
  • Add dressing and toss together until blended.
  • Keep refrigerated until ready to serve.

Notes

To make pineapple puree. Chop fresh pineapple, place in blender until smooth. About 1 cup chopped pineapple should make ½ cup puree.
A rice cooker also works well for cooking the coconut rice.

Nutrition

Calories: 224kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 193mg | Potassium: 224mg | Fiber: 2g | Sugar: 6g | Vitamin A: 735IU | Vitamin C: 48.1mg | Calcium: 29mg | Iron: 0.7mg