Photo of Brown rice salad with black beans and corn by WW

Brown rice salad with black beans and corn

0 - 5
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
It's easy to get in a salad slump when only the green leafy kinds come to mind. Don't overlook the wonderful grain and bean salad options out there (or the combos of the two) that are so flavorful and satisfying, plus they're easily made ahead. Thanks to instant brown rice, this Tex-Mex recipe comes together fast, It's a great dish for Memorial Day BBQs, church suppers, or picnics. Cut back on the jalapeno for less heat, or make it a serrano or habanero for much more.


Uncooked instant brown rice

1 cup(s)

Canned black beans

15 oz, rinsed and drained

Frozen corn kernels

1 cup(s), thawed

Uncooked scallion(s)

¼ cup(s), chopped


2 Tbsp, fresh, chopped

Jalapeño pepper(s)

2 tsp, pickled, minced, or less to taste

Fresh lime juice

1 Tbsp

Lime zest

1 tsp, finely grated

Table salt

¼ tsp, or to taste

Black pepper

¼ tsp, freshly ground, or to taste

Fresh lime(s)

1 medium, quartered


  1. Cook rice according to package directions.
  2. While rice is still warm, stir in beans, corn, scallions, cilantro, jalapeno, lime juice and zest; season to taste with salt and pepper. Serve with lime wedges. Yields about 1 heaping cup per serving.