Operation Nutrition

nutrition, fitness, motherhood, & everything in between

Black Bean & Rice Salad with Roasted Red Peppers & Corn

Hey there readers! I hope you are having a nice start to your week. I was able to get a lot prepared for going back to work tomorrow. I don’t know who enjoys their summers more; the students or the teachers Smile

Tonight’s dinner came from this cookbook:


Here are the ingredients you’ll need to make 4 servings:


  • 1 cup raw brown rice (about 3 cups cooked)
  • 16 oz. black beans
  • 16 oz. can of corn (I used frozen corn)
  • 6 oz. jar of roasted red bell peppers
  • 2 scallions
  • 2 tablespoons of freshly squeezed lime juice
  • 1/2 teaspoon of salt
  • 1/8 cup olive oil
  • 2 tablespoons fresh parsley

Cook rice according to package.


While rice is cooking, rinse and drain black beans & corn.


Drain and chop red bell peppers. 


Mince the scallions.


Place the beans, corn, red bell peppers, and scallions in a large bowl and set aside.


In a small bowl, combine the lime juice and salt. Whisk in the olive oil.


Add the rice to the veggies and pour the dressing onto the rice salad. Toss lightly to coat. Sprinkle with parsley. Enjoy!


Nutrition information: Each serving has 385 calories and tons of yumminess!

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  1. This looks awesome! I just wish my husband would be more open to less meat!
    How have you gotten your husband to be more open to vegetarian dishes?

    And… definately teachers!

  2. I love black beans. Here is a simple version from my husband’s family:
    1 can of black beans drained
    1 can of salsa
    frozen corn (cooked)
    Mix together…
    That’s it!
    It’s great when grilling.

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